Lemon Tart

Juice (about 1 cup) and zest (about 5 tablespoons) of 6 lemons
1/2 cup (1 stick) butter, melted
6 eggs
1 cup sugar
1  8-inch unbaked tart shell

Preheat oven to 400°.  Combine juice, zest and butter in 
a medium bowl.  Stir in beaten eggs and sugar.  Beat well.
Pour into tart shell and bake until golden brown, about 20 minutes.
Makes 6-8 servings