Take 3 lemons which are heavy and juicy for their size. Scrub them thoroughly. Do not peel. Slice them see-through thin. Don’t use the little pointy ends. A good way to get really thin slices is to freeze the lemons, then slice them on a mandoline or the slicer side of a box grater. Put them in a non-reactive bowl and cover with 2 1/2 to 3 cups of sugar (your taste, very tart or sweeter). Let sit overnight in the refrigerator. The next day, remove any seeds. Beat 4 large eggs (I use 4 jumbos so maybe 5 large eggs) with a fork until they are thick and yellow. Pour the eggs into the lemons and stir. Line a pie plate with a store-bought pie crust (I use Pillsbury in the red box that you find where you find the refrigerated biscuits in the store). Pour in the lemon mixture. Cover with the top crust and cut a few small slits to let out the steam. Crimp the edges. Bake at 425F for about 15 minutes, then lower the temp to 350F and bake for about 30 minutes. Let cool. Serve at room temperature or warm. Some people like to top it with vanilla ice cream. I prefer lightly sweetened whipped cream.
