The first step of the process is to cut the lemons into super thin slices. I'm talking so thin you can look through the lemon slices like a glass window. Make sure to pick out any seeds you may come across.(warning the pictures contain puns) Once you have sliced up both your lemons and collected them in a mixing bowl it is time to add the sugar. Just go ahead and dump the sugar in the bowl and use your most versatile cooking tool your hands(or a spatula) to make sure the lemon slices are completely covered in sugar. We are basically going to be sugar curing the lemons. So at this point we need to cover the lemons and let them sit at least four hours but preferably overnight. The longer the lemons sit the less bitterness from the white pith will be noticeable in your pie. See you in the morning!

Thanks to the magic of the internet 14 hours have passed and it is time to get on with making this pie! Crack the four eggs into a mixing bowl and give them a light beating. Now add your ricotta to the bowl and smash it apart with your preferred mixing implement. These steps are so violent :) . Once you have made your ricotta pieces about the size of peas it's time to add in the lemons! You may find you have left over sugar in the bottom of the lemon bowl you can scrape it in to the filling or use it to make some tasty lemonade. Up next how to make a tasty flaky crust.