2 lg. or 3 sm. lemons
2 c. sugar
4 eggs
Pie crust for double-crust pie

Slice lemon (rind included) paper thin. (Serrated knife works best.) Place lemon slices in large bowl; cover with sugar, stirring to coat well. Let sit at least 2 hours. (You can make the crust while it sits.)

When time is up, beat eggs well and mix with lemon mixture. Pour into pie crust and cover with top crust. Cover edge of pie with foil so rim won't burn. Bake at 450 degrees for 15 minutes, then reduce temperature to 375 degrees and bake for 20 more minutes. Cool before serving. Unusual texture but good as a change from the regular lemon custard pie!