Preheat oven to 350°F (175°C).

Grate the zest of oranges, avoiding the white pith.

In a food processor, combine flour, sugar, butter, egg yolks, orange zest, and salt.

Process until well mixed.

Add ice water and process until a dough forms.

Add more ice water, 1 teaspoon at a time, if the dough is too dry.

Remove dough and place on a shallow 11-inch tart pan bottom.

Roll out the dough to 1/4 inch thickness, extending over the edge.

Slide the dough and pan bottom into the tart pan ring.

Press the dough against the sides and trim any overhang.

Cover the dough with foil and weight it with rice or beans.

Bake for 10 minutes.

Remove foil and weights, and bake uncovered for another 10 minutes.

While the crust is baking, prepare the filling.

In a mixer, beat eggs and sugar at high speed until pale yellow ribbons form (2-3 minutes).

Reduce the speed and pour in the orange juice.

Pour the filling into the baked crust.

Bake until the top is browned and the filling is firm (about 40 minutes).

Cool completely before serving; chill if desired.