This is a good tart, but I wouldn't call it a pie. Unless you love the taste of lemons be sure to eat it all in the first day, as the lemon flavor really increases with time. I did add an additional egg to this recipe. In the future, it would leave the rind off the lemons and use more lemons. The rind, while thinnly sliced was still a little too woody for me. Maybe grating it next time would be better and then adding that to the rest of the lemon sliced. All and all a good dessert.
Thanks you for giving me back a lost recipe!!! Marion Cunningham is a wonderful chef and has preserved some many "down-home" American recipes. I have made this recipe many times. As you state overnight is so much better. The flavor, texture, and WOW factor make this recipe a total winner. Blessing you!!! T.J.