The creamiest, beefiest, tangiest, funkiest, spiciest, and even booziest recipes we've ever cooked up.
Photo: Levi Brown
We mean business with this ultratart tart. It’s intensely sour, drawing winks from folks after one bite (and, from those with a serious sweet tooth, winces). A lemon quadruple-threat creates this effect: juice, rind, sections, and slices. If you prefer a bit less tang, omit the lemon juice. Try to get the thinnest lemon slices you can for the top of the dessert; a mandoline or very sharp serrated knife will do the trick.