2 lemons
2 c. sugar
4 eggs
Pastry for 2 crusts

Slice lemons, thin as paper, rind and all. Place in bowl. Pour over them 2 cups sugar. Mix well and let stand 2 hours or more. Beat eggs and pour over lemons. Fill unbaked pie shell with mixture and add top crust. Cut small vents in top to let steam out. Bake 15 minutes at 450 degrees, then lower temperature to 350 degrees. Bake until a silver knife inserted into pie comes out clean.