In a large bowl, combine the flour, powdered sugar, and salt.

Add the cold, cubed butter, mixing until the mixture resembles coarse crumbs, about 3-4 minutes.

Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C).

Roll out the chilled dough to fit a 9-inch tart pan and trim the edges.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Let cool.

In a medium bowl, whisk the eggs and sugar until smooth.

Stir in the lemon juice and zest.

Fold in the heavy cream until smooth.

Pour the lemon filling into the cooled tart shell and spread evenly.

Bake for 25-30 minutes until the filling is set but slightly jiggly.

Cool to room temperature, then refrigerate for at least 2 hours to set.

In a saucepan, combine the water, sugar, cornstarch, lemon juice, and zest. Whisk until smooth.

Bring to a boil, stirring constantly until thickened, about 4-5 minutes.

Pour the cooled glaze over the tart, spreading evenly.

Refrigerate for another 30 minutes to set the glaze.

Carefully slice the tart and serve chilled.