Shaker Lemon Pie

Shaker Lemon Pie

Serves 8

2 Uncooked 9-inch pie shells (freshly made or frozen)
2 Lemons, large
2 cups Granulated sugar
4 Eggs

Slice the whole lemons (peel and all) into paper thin slices (a mandolin slicer works well). Remove any seeds you may see. Toss the slices with the sugar. Allow to rest 3 to4 hours, stirring frequently. Beat the eggs and add them to the lemon mix. Place the mixture in one of the pie crusts (inside a pie pan). Invert the second crust over the pie to form the top crust. Seal the edges and trim off any excess. Place a small slit in the top crust. Place in a pre-heated425 oven for 15 minutes. Reduce the temperature to 350 andcook for 20 minutes longer or until the pie is lightlybrowned.