4 large lemons
4 c. granulated sugar
1 double pie crust (flakey)
2 egg whites
Slice the lemons very thin, as thinly as you can, leaving the rind on, and remove the seeds.
In a medium bowl, combine the lemon slices and the sugar. Let the mixture stand at least 24 hours, stirring it occasionally.
Preheat your oven to 350 degrees F.
In a small bowl, whisk the eggs until they are light in color, then add them to the lemons, and stir. Pour the filling into the piecrust.
Place the top crust over the filling, and with your fingers or the tines of a fork, crimp the edges of the pie well. With a sharp knife, cut vents in the top crust.
Place the pie in the oven, and bake it until the filling puffs up the crust, about 45 minutes.
Let cool on a rack before serving.