1. In a medium mixing bowl beat 2 large eggs. Then add 1 cup sugar (7 oz), 1/2 cup lemon juice (approx 4 lemons), 2 tsp lemon zest (5 g | approx 1 lemon), 1 tsp vanilla, and 1/4 tsp salt (1.5 g). Whisk to combine.
3. Pour the filling on top of the baked crust and lightly run a spatula over the top to remove any air bubbles. Return it to the oven for 20 - 25 minutes, until the center is almost set. If you jiggle the pan, the middle two inches or so should move slightly.