Preheat oven to 400F
Bake the pie shell for 10 minutes - Remove and let cool
Reduce oven temperature to 325F
Wash the lemons well. Zest the 4 lemons, and juice them to obtain 6 fl. oz juice
Beat the 5 eggs well, add 3/4 cup sugar, mix well. Add the 4 oz cream, blend well. Add the lemon juice and zest. Mix well.
Pour 1/2 the batter into the cooled baked pie shell. Transfer to a baking tray and into the oven. Pour the remaining batter into the pie shell (to avoid spilling while placing the pie in the oven).
Bake for around 30 minutes until set - It can be a little jiggly in the center.
Remove and cool - Serve at room temperature.