2 lemons
2 cups sugar
4 eggs
Cut ends off lemons, slice lengthwise, and remove center white pulp and seeds. Slice in paper thin sections, mix with sugar and refrigerate overnight.
Beat eggs until smooth and add in lemon mixture. Pour into 9" pie crust, top with crust. Cut vent holes. Bake at 450 for 15 minutes. Reduce heat to 374 and bake for 20 minutes more. Cool completely before serving.