Directions:

Preheat oven to 350. Zest and juice lemons, and set aside.

Bring about 2 inches of water to a simmer in the bottom of a double boiler. Reduce heat to low. Place 6 egg yolks in top of double boiler and whisk until yolks turn foamy. Keep whisking and very dlowly pour in sugar. Whisk in lemon juice and zest. Keep whisking until mixture thickens, about 10 minutes. Remove from heat.

Beat egg whites until they are just short of stiff. They should hold their shape but not be dry. Gently fold them into the lemony egg mixture and carefully pour into a 9-inch pie plate.

Bake until custard is just set, a lovely pale gold and nicely puffed, about 15 minutes. Serve warm, within 10 minutes. No adornment needed.