Preheat oven to 350°F.  Make the crust: in a small bowl, mix the flour, sugar and salt. Add the melted butter and vanilla, stirring together until thoroughly mixed. Dough should be warm and buttery but not sticky. 

Press the dough evenly along the sides and bottom of a 9 inch round tart pan, or four mini tart pans. With a fork, puncture base of tart(s) a few times to allow air to escape. The tart will puff up less this way. Alternatively, you can use pie weights to ensure this doesn’t happen as well. Bake for 10-12 minutes for mini tarts, and 12-15 for larger tart {or until golden brown}.  Remove and allow to cool. 

Make the filling:  Beat the egg yolks, sugar, and lemon juice. Mix until combined.

Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.”

Remove from heat and strain mixture to remove any tiny egg pieces that might have gotten cooked. Once strained, add the heavy cream, whisking until completely incorporated. Cool completely in the refrigerator, covering top of the curd to prevent a skin from forming. 

To make the whipped cream:  Beat ¾ cup heavy cream plus 2-3 teaspoon powdered sugar (to taste) with a mixer or by hand until stiff peaks form. 

Pour cooled lemon curd into cooled tart shell, and top with whipped cream.  Serve immediately and store any leftovers covered in the refrigerator for up to 3 days. Enjoy!