In a stand mixer with the paddle attachment, mix together the flour, powdered sugar, cold butter and salt. Mix on low speed until it looks like sand.
Mix in egg and vanilla extract. Mix on low mediium spead until dough comes together. If it is still a little dry and crumbly, add in 1 tsp of water.
Wrap dough in plastic wrap and chill in fridge for 30-45 minutes.
Roll out dough on a lightly floured surfacewith a rolling pin so that it is a 10 inch circle.
Place dough in pie tin, roll rolling pin over the top of the tart pan to trim off excess dough.
Freeze crust for 15 minutes and then bake at 325 degrees F for 20 minutes or until lightly golden brown.
Lemon Curd Filling
In a large bowl place butter cut into cubes, put a fine mesh trainer over the top.
In a saucepan, combine sugar and eggs. Whisk together well and then add in lemon juice and lemon zest.
Place saucepan over medium heat and whisk continuously until mixture thickens, about 5 minutes.
Pour mixture into the strainer (this will catch any little cooked pieces of egg) Use the back of a spoon to push the mixture through the strainer and scrap any curd off from the bottom of the strainer. Stir until butter is melted.
Pour mixture into cooled baked tart shell. Place tart into refrigerator and chill for at least 4 hours or overnight.
Notes
This is a great make ahead dessert. It can be made a day or two ahead and kept stored in the fridge.
Instead of lemon use orange or lime for a fun flavor variation.
Serve with fresh berries and/or whipped cream but really doesn't need anything!
I have made the lemon tart with 1 cup of sugar and with 3/4 cup of sugar. If you prefer a more tart experience, use 3/4 cup. The extra 1/4 cup of sugar gives it some extra sweetness but you still have some lemon tartness.