The author shares her favorite lemon tart recipe, which is easy to make. The recipe uses a press-in method for the crust, which allows for faster cooking and preparation. The crust is simple with all-purpose flour and uses Granulated Sugar to create the caramelization and hold it together. The filling is rich and creamy, while egg yolks create the base of the filling, contributing to its richness and thickeniness. Unsalted butter is preferred for baking, but can still be used for the filling. Kosher Salt adds additional flavor to the crust and helps bring out the lemon flavor naturally. Lemons, zest, and juice are required for this recipe, and I always recommend using fresh lemon juice over bottled.