You will need

1 orange

5 lemons

7 eggs, 4 of which will be egg yolks

2 cups sugar, plus 1/3 cup sugar extra

2 cups water

1 1/2 flour

6 tbsp butter, more for greasing the pan

1/2 tsp vanilla extract

1/4 salt

1 Trim off and discard the ends from the lemons. Cut each lemon into 1/2 inch slices; discard any seeds.

2 Bring medium saucepan of water to a boil. Add the lemon slices, simmer to blanch slices just until they begin to soften about 3 min. Remove slices let drain. 3 Put sugar over the lemon slices to make like a glazed syrup.

3 You can use a pie crust or two filo doughs etc. Brush the pan with butter. Roll out the dough (or using pie crust etc, you will not need to do the next step) Wrap the dough int a 12 inch round. Drape it over the pan. Press dough into bottom of pan overlap the dough slightly inside the pan rim. Roll the rolling pin over the top of the pan to cut off excess dough. With your thumbs press dough evenly up side from the bottom edge to increase height of the rim. Chill the shell until it is firm, 15 min.

4 Heat the oven to 400 degrees F. Line the shell with a double foil. Half- fill with rice. 5 Bake the shell until set and the rim starts to brown, 10 min.  Remove foil and rice. Reduce oven temps to 375 degrees F. Bake until golden brown 5 min.  Let cool.

5 Grate the zest from the orange and lemons, then squeeze the fruit and strain the juice. There should be 1 cup.  Put the eggs, egg yolk and sugar in a medium bowl. Add the lemon and orange zest and juice, and whisk together until combined well. Set the shell on the baking sheet. Ladle the filling into the shell, then bake in the heated oven until set 30 min. Transfer the tart to a wire rack and let cool. Last but not least arrange the lemon slices over the filling, starting at the edges. To serve cut into wedges just don’t eat the outside of the orange it is for show lol…