Possibly the most delicious lemony dessert I have ever made!! The combination of the buttery crust, creamy filling, and tartness of the fresh lemons is pure excellence. The pictures do not give it justice in the slightest (excuse the poor photos- bad lighting). Looks like it's time to invest in a fluted tart pan, but my spring-form pan worked out just as well. I also sugared some lemon slices for an extra sparkle!
3/4 cup fresh lemon juice, from my mom's tree
3/4 cup lemon juice
1 cup sugar
4 large eggs
Is it done yet?
only 4 more hours to refrigerate...