2 large lemons
2 c. sugar
4 eggs, well beaten
Slice lemons aas thin as paper, rind and all. Combine with sugar; mix well. Let stand 2 hours or longer, preferably blending occasionally. Add beaten eggs to lemon mixture; mix well. Tuirn into 9 inch pie shell, arranging lemon slices evenly. Cover witih top crust. Cut several slits near center. Bake at 450 for 15 minutes, reduce heat to 375 and bake for abt 20 minutes or until silver knife inserted near edge of pie comes out clean. Cool before serving.
From recipe in The Shaker Cook Book by Caroline B. Percy