In a large mixing bowl, combine the flour, butter, sugar, and salt. Mix until crumbly.
In a medium mixing bowl, combine the egg, egg yolk, lemon zest, and vanilla extract and beat lightly with a fork.
Add the egg mixture to the flour mixture and beat with an electric mixer on low speed for 2 minutes, or until a dough forms. * This took less than 30 seconds with my KitchenAid mixer, using the paddle attachment.
Turn out the dough on a lightly floured work surface.
Dust your hands with flour and knead the dough for 1 minute.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour (or up to four days). * If you chill the dough for longer than 1 hour, let it warm slightly before rolling out.
Preheat the oven to 400°F (200°C).
On a lightly floured work surface, roll out the dough to a 1/4-inch (6mm) thickness.
Transfer the dough to a 9-inch (22.5-cm) tart dish with a removable bottom. Trim off any excess dough.
Cover and freeze for 30 minutes.
Uncover before baking.
Line crust with parchment or aluminum foil, and fill with pie weights or beans.}
Bake for 25 minutes (removing beans at about 10 minutes). My crust was done at about 20 minutes.
Remove from the oven and set aside to cool to room temperature.