2 or 3 lemons
3 eggs
1 1/2 c. granulated sugar
Pie crust for top and bottom

Grate rind of 2 lemons. Peel off all of white pith. Cut out pulp, saving it and the juice. Squeeze the core (then discard). Remove seeds. Use third lemon for juice only, if necessary. Beat 3 eggs with fork. Add 1 1/2 cups sugar slowly to eggs while beating with fork. Add lemon juice, pulp, and grated rind. Pour into pie shell; lattice top or use whole crust. Bake at 400 degrees approximately 60 minutes or until knife comes out clean. Serve warm with vanilla ice cream.