Instructions

1. Slice lemons as thin as paper, rind and all. Combine with sugar; mix well.
2. Cover and refrigerate. Let stand for 2 hours, preferably overnight. Stir occasionally.
3. Add beaten eggs to lemon mixture; mix well. Turn into unbaked pie shell, arranging lemon slices evenly. Cover with top crust. Cut several slits near center. Cover pie edge with foil.
4. Bake at 450 degrees F for 15 minutes.
5. Remove foil. Reduce heat to 375 degrees F and bake for about 20 minutes or until silver knife inserted near the edge comes out clean.
6. Cool before serving.

Makes 8 to 10 servings.