Cut lemons, rind and all into paper thin slices with a mandolin or a food processor.

Combine lemon slices and sugar in a shallow bowl; let stand until lemon slices have turned the dry sugar into syrup, 4 hours or overnight. Remove any seeds that float to the surface

Preheat oven to 450°F. Stir eggs into lemon mixture thoroughly.

Line a 9-inch pie plate with piecrust. Pour lemon mixture into shell.

Bake for 15 minutes at 450, before reducing the heat to 350 for an additional 30 minutes.