Heat the oven to 350°F. Fit the crust into a 9-inch tart pan and prick the bottom with a fork.

Bake the crust for 10 minutes, then let it cool slightly.

Beat the mascarpone and sugar until smooth. Add the eggs, lemon zest, lemon juice, vanilla, and salt. Mix until combined.

Pour the filling into the crust.

Bake for 25–30 minutes, until the center barely jiggles.

Cool the tart completely, then chill it for at least 1 hour. Dust with powdered sugar before slicing.