Wash lemons and slice as thin as paper, or grate in a food processor. Do not peel. Add sugar and mix well. Cover and refrigerate at least 2-4 hours or overnight until sugar is dissolved.

 

Beat eggs until frothy and stir into lemon sugar mixture. Pour mixture into unbaked pie shell. Add top pastry crust, flute edges, vent crust.

 

Bake at 425 degrees F for 15 minutes, reduce heat to 375 and bake 30 minutes longer or until custard is set (knife inserted in center comes out clean). If edges of crust brown too quickly, cover with strips of foil during baking.

 

Serve pie cold.