1 premade pie crust (I use the Pillsbury rolled up refrigerated pie crusts. Let sit at room temp until it is easy to unroll.)
3 lemons (for zest & juice)
1 1/2 c sugar (reduce sugar by 1/4-1/2 c for Meyer lemons)
1/2 c flour
Unroll pie crust into a tart or quiche pan. (A pie pan or large cake pan will also work.) Prick bottom and sides to keep from puffing up. Bake at 450 for 15-20 minutes until lightly browned.
While the crust is baking, zest and juice the lemons. You should have at least 2 tbsp of zest and a 1/2 c of juice. If the lemons are cold, nuke them for 5-10 seconds before juicing to get more juice out of them. If 3 lemons aren't enough, juice another.
Whisk the eggs, lemon juice, lemon zest, sugar and flour together.
Let pie shell cool a bit before pouring lemon mixture in. Bake at 350 for 25-30 minutes. Center should be well set, not wiggly at all. Let cool & refrigerate. Slice into wedges, dust with powdered sugar to serve.
BIG TIP- don't forget to reduce the temp on the oven from 450 (baking pie shell) to 350 (baking tart). Yes, I learned that the hard way.