Wow your family and friends with this sunny-colored tart. It’s got a smooth, creamy, lemony filling and a crunchy crust.
For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. In medium bowl, whisk together 1½ cups flour, 5 tablespoons sugar, and ½ teaspoon salt. Add water and ½ cup oil and use rubber spatula to stir until uniform dough forms and no dry flour is visible.
Place tart pan on rimmed baking sheet and place baking sheet in oven. Bake until crust is golden brown and firm to touch, 30 to 35 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack.
For the filling: In medium saucepan, whisk together remaining 1 cup sugar, 2 tablespoons flour, and ¼ teaspoon salt. Add eggs and egg yolks and whisk until no streaks of eggs remain. Add lemon zest and juice and whisk until combined.
Place saucepan over medium-low heat and cook until mixture registers 160 degrees on instant-read thermometer, 5 to 8 minutes. Turn off heat, slowly whisk in oil, then strain mixture through fine-mesh strainer set over large bowl. Pour strained lemon mixture into warm tart crust.
Place baking sheet in oven. Bake tart until filling is set and barely jiggles when tart pan is shaken (ask an adult for help), 8 to 12 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let tart cool completely in tart pan, at least 2 hours.