In a large mixing bowl, sift together the flour, sugar and salt.
Add the butter and begin working it into the flour with your fingers until it resembles the texture of coarse sand. Make a well in the center of the flour/butter mixture.
Whisk together the egg yolks and lemon juice. Pour into the well of the dry ingredients and begin to gently toss the mixture with your hands or with a fork until a ragged dough forms.
Turn the dough out onto a work surface and gently press it into a disk. Plastic wrap the dough and allow it to chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F
Once your dough has chilled, remove the plastic wrap and set on a floured surface.
Dust the top with a little more flour and roll the pastry out to ¼” thickness – dust with flour as needed.
Lift the rolled pastry in to a fluted 9” tart shell and gently press into the sides of the pan. Use your rolling pin to press off any excess at the top of the shell and get a nice clean edge. Prick the base and the sides of the tart with a fork.
Place in the bottom third of the oven to bake for 10 to 15 minutes (until it is just starting to turn a light golden color).
Remove the tart shell from the oven and allow to cool completely to room temperature.
