Shaker Lemon Pie - cooking recipe

Ingredients

2 (9 inch) pie crusts (see note)
2 large lemons, with very thin skins
4 eggs, well beaten
2 cups sugar

Preparation

NOTE: I use prepared pie shells from the frozen foods section of market. For a top crust I use Pillsbury prepared crusts. They are now rolled instead of folded -- no creases!
Slice lemons as thin as paper, rind and all. Combine with sugar, mix well.
Let stand 2 hours or preferably refrigerate overnight, stirring occasionally.
Preheat oven to 450 degrees F.
Add beaten eggs to lemon mix, mix well.
Turn into 9-inch pie shell, arranging slices evenly.
Cover with top crust.
Cut several slits near center.
Bake for 15 minutes, then reduce heat to 375\u00b0 F and bake 20 minutes more or until silver knife comes out clean.