Whisk the cream and the egg yolk for the crust together in a small bowl. Set aside.

Place the flour in a large bowl, add the salt and sugar. Whisk together.

Add the cubed butter to the flour. Work the butter into the flour mixture with a pastry cutter or your hands. 

Once your flour mixture is crumbly with pea sized pieces of butter, drizzle the yolk mixture in and mix together with a fork. 

Transfer the dough onto a piece of plastic wrap. Mold the dough into a disk, wrap with the wrap, and chill for about an hour. 

After chilling, roll the dough into a circle and transfer to a 9" or 10" tart pan (preferably with a removable base). Press the dough into the ban and trim the edge. Freeze for 30 minutes. 

Preheat the oven to 375°F. 

Bake the dough for 20 minutes, or until it is a light golden color. Remove the shell. If it puffs up during backing, gently press back down with a cup.

Reduce oven temperature to 350°F. 

In a medium bowl, combine the eggs and the egg yolks for the lemon curd. Whisk together and set aside. 

Add the lemon zest, lemon juice, butter, and sugar to a medium sized pot and place over medium heat. Stir often until butter melts and mixture begins to bubble. 

Remove the pan from heat and slowly add the lemon mixture to the egg mixture while whisking quickly and continuously. 

Pour the mixture from the bowl back into the pot and place over low heat, whisking constantly until the mixture thickens and begins to bubble. You will know the lemon curd is done when you can coat the back of a wooden spoon and swipe your finger through the lemon curd and a line is left on the back of the spoon.

Strain the lemon mixture into a bowl and place plastic wrap directly on the surface of the lemon curd. This will prevent the curd from forming a skin as it cools. 

Once the lemon curd has cooled, pour the mixture into the shell and bake for 10 more minutes or until the edges have just set. 

Refrigerate for at least 2 hours before serving.