Our Amish neighbor shared this dish with us, and we’ve enjoyed it ever since!

Preheat your oven to 350°F (175°C).

In a food processor, combine the flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and cold water, pulsing until the dough begins to come together.

Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the bottom with a fork.

Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden. Let cool.

In a medium bowl, whisk together the sugar and eggs until well combined. Stir in the lemon juice, lemon zest, and heavy cream.

Pour the lemon mixture into the cooled tart shell and bake for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.

Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.

Before serving, brush the top with the melted butter for a glossy finish.

For a different flavor profile, try adding a teaspoon of vanilla extract to the custard mixture. You can also experiment with different citrus fruits, such as lime or orange, to create a unique twist on the classic lemon tart. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a sweeter tart, increase the sugar in the custard by 1/4 cup. To add a bit of texture, consider sprinkling toasted almond slices over the top before serving.