Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.

Stir in the egg yolk and mix until the dough comes together. If it’s too dry, add a bit of cold water until it holds together.

Roll out the dough and press it into a 9-inch tart pan, creating an even layer along the bottom and up the sides. Prick the bottom with a fork and refrigerate for 15 minutes.

Bake the tart crust in the preheated oven for 20 minutes, or until lightly golden. Remove and allow to cool.

While the crust is cooling, prepare the cranberry curd. In a saucepan, combine the fresh cranberries and 1/2 cup of sugar. Cook over medium heat until the cranberries burst and the mixture becomes saucy. Remove from heat and strain through a fine-mesh sieve, discarding solids.

In a clean saucepan, whisk together the cranberry juice, eggs, egg yolks, and lemon juice over low heat. Stir constantly until the mixture begins to thicken (about 5-7 minutes).

Once thickened, remove from heat and stir in the cubed butter and lemon zest until smooth.

Pour the cranberry curd into the cooled tart crust, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours before serving.

Once set, slice and serve cold, garnished with whipped cream or fresh cranberries if desired.