Preparation / Directions:
The night before, drop the 2 lemons in boiling water, turn off heat, and let stand for 5 minutes. Drain and carefully, peel, scraping away all the whitep ith.
Using a very sharp knife, slice the lemons as thin as you can, discarding any seeds as you go. Layer these slices with the sugar in a small bowl, scraping any juice over them that may have been squeezed out during slicing. Cover with plastic wrap and allow to stand, unrefrigerated, until the next day.
When ready to assemble pie, preheat the oven to 375F degrees.
Using a slotted spoon, remove the lemon slices from the liquid and spread over the cooked crust (which is still in its pan). Beat the eggs and mix with the lemon liquid and lemon rind. Pour over lemon slices. Bake for 25 to 30 minutes, until puffy.
Serve this with a little sweetened cream if you like.
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