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1
To make the crust, cut the butter into small pieces, and toss into a food processor fitted with a steel blade, along with the flour, sugar, and salt.
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2
Pulse until the texture is like very coarse meal.
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3
Pour in the milk or water a tablespoon at a time, pulsing until the dough comes together in a ball.
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4
Be careful not to add too much liquid, or the dough will be impossible to roll out.
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5
Shape the dough into a disk, cover with plastic wrap, and refrigerate for at least 45 minutes.
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6
Roll out the piecrust, and line an ungreased 9-inch tart pan with it.
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7
Prick it all over with a fork, and bake in a preheated 400-degree oven for 15 minutes, or until golden brown.
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8
(This can be done ahead of time.)
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9
To make the filling, pour 2 cups water into a heavy medium-sized saucepan.
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10
Add 1 cup of the sugar, and bring to a boil.
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11
Slice one of the lemons into thin circles, drop them into the boiling sugared water, lower the heat, and simmer for about 30 minutes, uncovered.
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12
Drain, and discard the liquid.
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13
Grate the zest of the remaining 3 lemons to get 2 tablespoons of zest, then juice the lemons to get about 3/4 cup juice.
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14
Whip the eggs and remaining sugar in the bowl of an electric mixer at medium speed.
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15
Gradually add the lemon juice and zest.
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16
Pour the filling ingredients into a medium saucepan, add the butter or margarine, and cook over medium heat, stirring constantly, being careful not to boil, until the lemon thickens into a curdlike custard, about 5 minutes.
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17
Spoon the filling into the prebaked crust.
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18
Lay the lemon slices all over, and refrigerate until firm.
