Inspired on my favourite lemon pie – the Shaker Lemon Pie
2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.Add the beaten eggs and mix well. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 minutes, or until a knife inserted into the pie comes out clean. Check often.
While baking make the meringue:
2 egg whites
3 tablespoons of sugar
Beat until you get firm peaks. Pour with a spoon over the baked lemon cake and leave in the oven until golden.