Make the crust: In a bowl, mix flour, powdered sugar, salt, and butter. Cut in the butter until the mixture looks like coarse crumbs. Press into a tart pan and chill 15 minutes. Preheat to 375°F (190°C) while you wait.

Bake the crust: Dock the crust with a fork, then bake 15–18 minutes until lightly golden. Let cool a bit while you prep the filling. Pro tip: a short bake keeps it crisp and prevents soggy edges.

Whisk filling: In a saucepan, whisk eggs, granulated sugar, lemon zest, lemon juice, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a glossy custard. Remove from heat and whisk in vanilla, then cool slightly.

Whip the cream: In a separate bowl, whip the heavy cream to soft peaks. Fold a third of the whipped cream into the lemon-curd mixture to lighten, then gently fold in the rest. The texture should be satin-smooth, not stiff clumps.

Assemble: Pour the lemon filling into the cooled crust. Scatter raspberries on top, pressing them in lightly for a pretty, natural look. Chill the tart for at least 2 hours so the filling sets up.

Serve: Slice and dust with powdered sugar if you like. A few lemon zest curls or mint leaves add a pop of color.