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For the tart crust: In a food processor, pulse the flour, butter, and sugar until it resembles coarse crumbs. Add the egg yolk and 1 tbsp of ice water and pulse until the dough just begins to come together, adding more water as needed.
Turn the dough out onto a lightly floured surface and gather into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
Roll out the dough to fit the prepared tart pan. Press the dough into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom with a fork.
Bake for 15-18 minutes, until lightly golden. Allow to cool completely.
For the lemon filling: In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
Remove from heat and stir in the butter until melted and smooth. Pour the filling into the cooled tart shell.
Refrigerate for at least 2 hours before serving.