Instructions: Wash and dry lemons; slice paper thin; remove seeds, but do not remove peel. Place sliced lemons in mixing bowl and sprinkle with sugar; toss with fork until well blended. Let stand two hours. Roll pastry and grease pan. Mix eggs until well blended and foamy. Stir into lemon mixture. Pour into unbaked pastry shell. Dot with margarine. Roll out top crust. Cut slits in it to allow steam to escape, then place over pie filling; trim edge. Bake at 450 degrees for 15 minutes. Turn down to 350 degrees and bake for 30 to 35 minutes or until knife comes out clean

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