Thinly slice the lemons, removing any seeds.

Combine the sliced lemons and sugar in a bowl. Let sit for at least 2 hours, or preferably overnight, to macerate.

In a separate bowl, beat the eggs well.

Add the lemon and sugar mixture to the beaten eggs and stir to combine.

Line a 9-inch pie dish with the bottom crust.

Pour the lemon filling into the pie crust.

Cover with the top crust, crimp the edges to seal, and cut slits in the top to allow steam to escape.

Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil.

Let the pie cool completely before serving.