*The average lemon yields 3 tablespoons juice, but this will vary depending on size and freshness of lemon as well as how it is juiced. A lime yields 2 tablespoons juice with the same caveats. I find it easier to de-seed the lemons before squeezing, even with a citrus squeezer.
**This recipe can be halved to fill 12 pies but but there will be a smaller layer of crust-to-filling ratio. The recipe, as written, can also stretch to fill 24 pies. In this case the ratio of crust to filling will be smaller, and the pies will be smaller overall.