The creamiest, beefiest, tangiest, funkiest, spiciest, and even booziest recipes we've ever cooked up.
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.