2 lg. lemons
2 c. sugar
4 lg. eggs, well beaten
Pastry for a 2 crust 9 inch pie

Slice lemons as thin as paper. Discard ends and seeds. Combine with sugar. Let stand 2 hours or preferably overnight, stirring occasionally.

Add beaten eggs; mix well. Turn into pastry-lined 9 inch pie plate, arranging lemon slices evenly. Cover with top crust. Seal and flute edge. Cut several slits in top crust near center.

Bake in 450 degree oven 15 minutes. Reduce heat to 375 degrees and bake 20 minutes more, or until knife inserted in center comes out clean. Cool on rack. Makes 8 to 10 servings.