In a mixing bowl, combine flour and sugar, then cut in cold, cubed butter until the mixture resembles coarse crumbs. Add egg yolks and mix gently until a dough forms. Shape the dough into a disc, wrap it in plastic, and chill for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled pâte sucrée and transfer it into the tart pan. Poke the base with a fork, blind bake for 15 minutes, remove weights, then bake for an additional 5 minutes.

In a medium saucepan over low heat, whisk together lemon juice, granulated sugar, and eggs. Cook until thickened and reaches 180°F (82°C).

Remove from heat and gradually whisk in room-temperature butter until incorporated and smooth.

Once the tart shell is cooled, pour the lemon filling into the crust. Chill in the refrigerator for at least 4 hours.

When ready to serve, remove from the tart pan and decorate with fresh berries and optional glaze for a glossy finish.