Old-fashioned Lemon Chess Pie

2 Lemons
1/2 c Butter
2 c Sugar
4 Eggs
2 Unbaked pie crusts

Grate entire peel off the two lemons and squeeze all the juice; set aside.
Cream together butter and sugar. Add eggs and beat well. By hand, mix in
lemon juice and rind until smooth. Divide mixture into two unbaked pie
crusts. Bake at 425 until edges of filling begin to brown (watch
carefully!). Reduce oven temperature to 300. When top of pie begins to
brown, turn off oven and open oven door. Leave pie in oven until oven is
cool. Makes 2 9 inch pies.

Yields
16 Servings