Preheat the oven to 350°F (175°C). Take the crust out of the refrigerator or freezer.
Using a fork, prick the bottom of the tart shell several times. Cut out a large piece of parchment paper and ease it into the pastry to line it. Fill the pan with pie weights or dry peas. Bake the crust for 20 minutes. Remove from the oven, pull up the parchment paper with the weights and set aside, then return the crust to the oven and bake for 10 minutes, or until it’s golden brown. Transfer to a wire rack to cool for 15 minutes.
For the lemon cream filling
Lower the oven temperature to 325°F (160°C). In a large mixing bowl, whisk together the eggs and egg yolks, then add the sugar and whisk to incorporate. Whisk in the cream, then the lemon juice and lemon zest.
Set the tart pan with the blind baked crust over a baking sheet. Pour the lemon cream filling into the crust. Carefully transfer the tart to the oven and bake for about 45 minutes, or until the filling is set, but still quite wobbly in the center. The French lemon tart will finish setting as it cools. Don't overbake: overbaking the tart could make the filling crack upon cooling—the tart will still be delicious, but maybe just a tiny bit less pretty.
Transfer the tart to a wire rack and let cool completely.
To serve, sprinkle with powdered sugar, slice, and serve. Alternatively, serve with Chentilly cream.¼
Store the tart uncovered in the refrigerator for up to 3 days. (Storing the tart uncovered will help keep the crust crisp.)