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Club House Lemon Pie

20 ounces of sugar. 9 large lemons. 1 1/2 pints of rich cream. 18 yolks of eggs. 6 whites.

Place the sugar in a large bowl and grate the lemon rinds into it, using a tin grater, and then squeeze in the juice. Beat the yolks of eggs light and mix the cream with them; pour this to the lemon and sugar, and just before filling the pie crusts with the mixture whip the 6 whites to a froth and stir them in, No meringue needed for this rich acid kind.