Quick & Easy Lemon Pie

3 Medium Lemons -- (One for juice)
6 Large Eggs -- 2 1/2
2 1/2 Cups Granulated Sugar
1/4 Cup Fresh Lemon Juice
1/2 Cup Butter -- melted
1 Unbaked 9-inch Pastry Shell

Preheat oven to 350°.

Grate rind from two lemons, set aside. Remove and discard pith. Separate sections and discard any seeds you find. Put the lemons in a blender. With third lemon, juice it to make 1/4 cups. Add juice to blender along with sugar and grated rind. Blend for a minute or so until smooth. Add eggs and blend well and when thoroughly combined, add melted butter, keeping machine running.

Pour into prepared shell and bake for 45 minutes at 350°

Garnish with whipped cream and a thin slice of lemon.