2 large lemons
2 cups granulated sugar
4 eggs, well beaten
Pastry for double-crust 9-inch pie

Slice lemons as thin as paper, rind and all. Combine with sugar; mix well. Cover and refrigerate. Let stand 2 hours, preferably overnight. Stir occasionally.

Add beaten eggs to lemon mixture; mix well. Turn into unbaked pie shell, arranging lemon slices evenly. Cover with top crust. Cut several slits near center. Cover pie edge with foil. Bake at 450 degrees F for 15 minutes. Remove foil. Reduce heat to 375 degrees F and bake for about 20 minutes or until silver knife inserted near the edge comes out clean. Cool before serving.

Makes 8 to 10 servings.