Lightly grease a non-stick 4-4 ½” tart pan

To make the crust, in a small bowl, mix flours, powdered sugar, and salt

Add the cold butter use your fingers to rub it into the dry mix until the consistency of coarse sand

Pour in the cold water and gently press together until a dough forms

Press the dough evenly into the bottom and up the sides of the mini tart pan. Place in the fridge for 10 minutes

Remove and prick the base of your dough with a fork

Bake at 350°F for 12–15 minutes, until a light golden brown on the bottom and deeper golden along the edges. Note, we’re just par-baking the crust here, so it will go back into the oven with the lemon filling as well

While the crust bakes, make your lemon filling by whisking together lemon juice, zest, yolk, sugar, cream, melted butter, and a pinch of salt in a small bowl

Pour filling into the warm, par-baked crust and return it to the oven to bake for another 10-13 minutes. The filling should be just set in the center, a slight jiggle is fine (it will firm up as it cools)

Let your tart cool for 15 minutes at room temperature before placing it in the fridge for 2 hours to chill completely

Before serving, add your cream to a bowl and sift over your powdered sugar. Whip until medium peaks form. Dollop or pipe over your chilled pie and enjoy!