Hi Tim. Here is a recipe that was originally posted by Judi on 10-6-1997

Ohio Lemon Pie
originally an early Ohio Shaker recipe

2 lemons
2 cups granulated sugar
5 eggs
1/4 tsp. salt
Pastry for a double crust pie

Wash lemons well and cut off ends. Place lemons on a cutting board over a bowl to catch the juices. With a knife, slice into paper-thin slices. (A food processor won't slice them thin enough.) Combine lemon slices and juice with sugar in a bowl and let stand at room temperature for at least 2 hours or overnight. Beat eggs with salt in a small bowl and stir in lemon mixture.

Roll out half of the pastry and fit into a 9-inch pie pan. Roll out second half of pastry and cut slits to allow steam to escape. Pour filling into pastry-lined pan and top with second crust. Trim and flute edge.

Bake in a 425-deg. F. oven for 15 minutes. Reduce heat to 350-deg. F. and bake 30 to 40 minutes more, or until pastry is golden and knife inserted in vent hole comes out clean.