For the crust:

Preheat the oven to 180 degrees Celsius.
In a food processor, combine all-purpose flour, sugar, cold butter cubes, egg, salt, and vanilla extract. Pulse until the mixture resembles fine crumbs.
The mixture should come together when pressed tightly.
Remove from the food processor, press together to form a dough.
Roll out the dough lightly and place it on a 9-inch pie tin. Press down evenly. Prick the entire crust with a fork.
Place parchment paper with dried beans over it to blind bake.
Bake for 20 minutes or until the crust is golden brown. Remove and discard the beans and parchment paper. Cool the crust completely.

For the lemon curd:

In a heatproof bowl, whisk together eggs, vanilla extract, gondhoraj lemon juice, zest, and sugar.
Place the bowl on a saucepan of simmering water. Whisk continuously until the mixture thickens to coat the back of the spoon, approximately 15 minutes.
Remove from heat and strain immediately through a sieve. Gradually add cubes of butter, whisking continuously.
Allow the lemon curd to cool completely before filling the tart.

For the Garnish: