Ingredients
2 large unblemished lemons
2 cups sugar
4 eggs
Preparation
Trim ends of lemons; slice lemons as thinly as possible, discarding sees. Toss lemon slices with sugar in bowl. Refrigerate covered overnight. Add beaten eggs to lemon mixture; mix well. Pour in crust, cover with top crust. (Doris omits top crust.)
Coconut variation: Combine 1/3 cup grated coconut or 2/3 cup flaked with the beaten eggs. Add to lemon mixture.
