Grate the lemon zest as fine as possible. Save the lemons for something else.
In a large bowl, whisk together the lemon zest, sugar and eggs.
Whisk in the milk, vanilla and salt.
Pour the custard into the buttered baking pan. Bake at 350* for approximately 25 minutes. The center will be slightly soft. Residual heat will finish cooking the custard. Don't over cook. Cool 20 minutes before serving warm. Store in the fridge.
Cooking with Chef Robin, On The Fire, Big Wild Radio.