1 9"  frozen pie shell
2 large lemons
4 eggs
1 cup granulated sugar
1/2 cup whipping cream

Preparation time 5 minutes
Baking Time 30 minutes

Makes 8 Servings
 

Recipe from Carolyn's Kitchen

1. Preheat oven to 375 degrees.  Place pie shell on a foil lined baking sheet to catch any spills. Cut lemons in half and squeeze out juice. Pour juice through a strainer to remove any seeds and pulp. Juice should measure 1/2 cup. 

2. In a large bowl, vigorously whisk eggs with sugar and juice for at least 1 minute. Continue whisking while slowly adding cream. Pour mixture into pie shell. 

3. Bake on bottom rack of  oven until filling is set in center when pan is jiggled, from 30 to 35 minutes. Set on a rack to cool slightly before serving. It will keep, covered, in the refrigerator up to 3 days but crust will soften.