In a food processor, pulse flour, powdered sugar and baking flour until combined.
Add butter, one cube at a time, until combined.
Mix in cream.
Press dough into pan then refrigerate for 20 minutes.
Par bake the crust at 325 minutes for 10 minutes.
Allow to cool for 10 minutes before adding filling.
Increase oven temperature to 350 degrees.
Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth.
Pour lemon filling into crust.
Cover edges of crust with strips of aluminum foil to prevent burning.
Bake tart until filling is set, about 20 minutes.
Cool completely. Serve cold or at room temperature with a dusting of powdered sugar.