Pulse all-purpose flour, powdered sugar, salt, and cold butter until crumbly, then add large egg yolk and cold water and pulse just until the dough comes together with no dry bits. The mixture should look like moist clumps that hold together when pressed.

Press the dough into a 9-inch tart pan, then chill for 30 minutes so it firms up. You want the dough to feel cold and set before baking.

Blind bake the shell at 375°F for 18-20 minutes until golden, then remove from the oven and let it cool. Watch for edges turning deeper golden and the center looking set.

Whisk large eggs, granulated sugar, fresh lemon juice, and lemon zest in a saucepan until fully combined. The mixture should be smooth and pale before heating.

Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 8-10 minutes. Visual cue: the curd should leave a clear trail when you draw a finger through it.

Remove from the heat and strain through a fine sieve for a silky texture, then whisk in cold butter cubes one at a time until smooth and glossy. The filling should look bright and emulsified, with no lumps.

Pour the lemon cream into the cooled tart shell and smooth the top, then refrigerate for 3 hours until set. The surface should jiggle only slightly and feel firm to the touch.

Before serving, sprinkle 2 tablespoons sugar over the surface evenly for a thin melting layer. The top should look lightly dusted with a uniform sparkle.

Brulee with a kitchen torch until amber and crackled, then let the crust sit briefly so it hardens. Visual cue: you should see a glassy, caramelized layer that makes a crisp sound when tapped.

Garnish with lemon zest curls just before serving. Place curls on top so they stand out against the amber brulee.