Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.

Add the egg yolk and ice water, mixing until the dough comes together. Press the dough into a 9-inch tart pan and prick the bottom with a fork.

Bake for 20 minutes or until lightly golden. Remove from oven and let cool.

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

Pour the filling into the cooled crust and bake for an additional 25 minutes, or until set.

Remove from the oven and let cool completely before refrigerating for at least 2 hours.

Top the chilled tart with mixed fresh berries and dust with powdered sugar before serving.