Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom.

To make the crust: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk with 1 tablespoon of ice water. Add this to the food processor and pulse until the dough just begins to come together. If it seems too dry, add the remaining tablespoon of ice water, one teaspoon at a time.

Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap in plastic wrap and chill for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness, large enough to fit your tart pan. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust all over with a fork.

Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then bake for another 10-12 minutes, or until the crust is lightly golden. Let it cool completely on a wire rack.

While the crust cools, prepare the lemon curd: In a medium saucepan, whisk together the eggs and granulated sugar until well combined. Add the butter cubes, lemon juice, and lemon zest. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil. Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming and let it cool.

Once the tart shell is completely cool, pour the cooled lemon curd into the prepared crust, spreading it evenly.

Arrange the fresh raspberries decoratively over the lemon curd.

Optional: Dust lightly with powdered sugar just before serving.

Chill the tart for at least 1 hour before slicing and serving to allow the curd to set fully.