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Preheat oven to 350 degrees F. Grease a 9-inch tart pan, or line with parchment paper.
Make the crust: Whisk together the flour, powdered sugar, and salt. Add softened butter and vanilla. Mix together until a ball forms. (A food processor works great for this.)
Press dough evenly in bottom of tart pan, and all the way up the sides. Prick with a fork a few times around the bottom of crust. Bake for 15 minutes, or until just starting to brown. Remove from oven and set aside to cool for a few minutes.
Make the filling: In a medium saucepan whisk together eggs, egg yolks, sugar, and salt. Stir in lemon juice and zest. Place saucepan over medium heat and cook, stirring constantly, until a thick curd forms, about 10-12 minutes. It should be the consistency of pudding.
Remove pan from heat and stir in the butter and heavy cream.
Strain lemon filling through a fine-mesh strainer, then pour into the crust.
Bake tart until set, but still slightly jiggly in middle, about 15 to 18 minutes.
Cool on a wire rack for one hour, then chill in fridge for at least 3 hours.
Sprinkle powdered sugar over top before serving, if desired.