For the Crust: In a food processor place the flour, butter, egg yolks, sugar and salt. Pulse for about 1 minute until the mixture resembles oatmeal. Then add a teaspoon of cold water at a time, until the dough comes together in a ball. Take the dough out of the food processor, wrap it in plastic and refrigerate for about 30 minutes.
Meanwhile, heat the oven to 400 degrees F. When the crust is chilled, roll it out on a floured work surface. Carefully, place the rolled crust on the bottom and the sides of a 10-11 inch tart pan. Fit the crust into the edges. Then trim off any excess.
Cover the crust with parchment paper, then fill it with dried beans or baking weights. Bake the crust for 15 minutes. Without turning the oven off, remove the parchment paper and baking beans, and bake the crust for another 10 minutes. Remove from the oven and cool for at least 30 minutes.
For the Lemon Curd Filling: Reduce the oven temperature to 300 degrees F. In a mixing bowl, add the eggs and sugar. Whisk (or beat) for 5 minutes or until pale in color. Add the heavy cream, Meyer lemon juice and lemon zest. Whisk to incorporate.
Pour the filling into the cooled crust and bake for 30-35 minutes, or until just set when you jiggle the pan. Cool completely before removing from the pan.
For the Lemon Topping: Slice 2 Meyer lemons into ultra-thin rounds. Remove the seeds.
In a small saucepan add the sugar, water, and lemon slices. Stir to combine. Place over low heat. Simmer for 25-30 minutes or until the pulp looks transparent. Take the slices out and arrange them on top of the tart. Dust with some powder sugar (optional), slice and enjoy!