Preheat the oven to 350°F. Spray a 9-inch tart pan with baking spray. Take a pastry brush and brush the baking spray all over the tart pan to make sure it’s evenly coated, set aside.

Add the butter and powdered sugar to a large bowl and cream together with an electric hand mixer until smooth, 2 minutes.

Add the flour and salt, slowly mix it in at low speed until combined.

Press the dough into the tart pan going up the sides. Take a fork and pierce all over the crust. Bake for 10-12 minutes until lightly golden brown.

While the crust cools, make the lemon curd filling by adding the lemon juice, sugar, and egg yolks to a medium-sized saucepan and whisking until smooth.

Place over medium heat, whisking constantly until it boils. Boil for 4 minutes, whisking constantly.

Take off the heat and whisk in the butter, vanilla, and salt. Let cool to room temperature.

Pour half of the lemon curd into the tart about 1/4th of an inch from the top of the crust., save the rest for another tart, dessert, or use as is!

Place into the fridge for at least 4 hours or overnight to set. Serve with a dusting of powdered sugar for garnish, optional.