I can't find the recipe I clipped from I think a summer 1991 issue of Gourmet magazine, and Epicurious doesn't have it. It's something like a stick of butter, a cup of sugar, 6 eggs, and a bunch of lemon juice and zest, whisked and put into the (blind baked or not? I don't remember) tart shell, and baked for some amount of time. Anybody got something like this, for me to use before my neighbor's Meyer lemons go bad? TIA.