Roll half of pastry to 1/8-inch thickness, and fit into a 9-inch pie plate.
Combine lemon rind, slices, and sugar, stirring well. Let stand at least 1 hour. Add eggs, stirring well.
Pour into pastry-lined pie plate. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges. Bake at 450° for 15 minutes; reduce temperature to 375°, and continue baking for 20 minutes. Cool before serving.