Prepare pie crust for 2-crust pie. Heat oven to 400 degrees.

1 1/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/4 c. water
3 c. butter, melted
3 eggs
1/2 c. water
1 tsp. grated lemon rind
2 med. size lemons, thinly sliced, with peel (remove any seeds)

In medium bowl, combine sugar, flour and salt. Stir in water, butter, eggs and grated lemon peel. Beat until well blended. Stir in sliced lemons. Pour mixture into pie crust-lined pan. Top with second crust and flute; slit crust in several places. Bake at 400 degrees for 35 to 40 minutes or until golden brown. Cool completely on wire rack before serving. Refrigerate leftovers.

Tip: Cover edge of pie crust with strip of aluminum foil during last 10 to 15 minutes of baking, if necessary to prevent excessive browning.