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Double Crust Lemon Pie

4 lemons
2 cups sugar
4 eggs
2 tablespoons butter
Freshly grated nutmeg.
Pie dough, for a double crust pie


Take four of the lemons, about the size that you would find in the grocery store. Grate the rind of one of them. The other three, cut, paper thin, rinds and all.(You will need a very sharp thin knife) Cut the one without the rind as well.

Place all into a non-reactive bowl, add 2 cups of sugar; let stand for several hours or overnight.

Preheat oven to 375° F.

To lemons add 4 well beaten eggs, pour into pie shell, dot with 2 tablespoons butter and then grate some nutmeg over all.

Cover with top crust, cut some vents into top crust. Bake at 450°F for 15 minutes, reduce heat to 375°F and bake another 40 to 45 minutes. Cool.
Serve at room temperature, with whipped cream or whipped topping.