2 lg. lemons
4 eggs, well beaten
2 c. sugar
Pie crust for double crust pie

Slice lemons as thin as paper, rind and all. Combine with sugar; mix well. Let stand 2 hours minimum, preferably overnight, blending occasionally. Add beaten eggs to lemon mixture; mix well. Turn into a 9-inch pie shell, arranging lemon slices evenly. Cover with top crust. Cut several slits near center. Bake at 450 degrees for 15 minutes. Reduce heat to 375 degrees and bake for about 20 minutes or until knife inserted near edge of pie comes out clean. Cool before serving. Very tart.