Pastry for 9-inch double crust pie
3 lemons
2 c. sugar
4 eggs

Slice whole unpeeled lemons wafer thin. Remove seeds and put slices in a bowl with the sugar to macerate. Let this sit for at least 2 hours. Heat oven to 450 degrees while making the pie crust. Beat eggs well and add to lemon and sugar, mixing gently until all is blended.

Put filling in pie and cover with top crust that has been liberally slit to allow steam to escape. Bake for 15 minutes at 450 degrees, then reduce to 350 degrees and cook for 30 minutes more. Pie is done when knife inserted through slits comes out clean.