2 eggs
2 cups white sugar
1 1/2 cups lemon juice
6 cups margarine
1 tablespoon baking soda
1 teaspoon vanilla extract
8 cups sour Cream
1 quart lemon juice
1 recipe pastry for 11 inch double crust pie
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.Sift together the flour and sugar, set aside. Mix egg whites and lemon juice in small bowl until moistens, about 5 minutes.
Sift together the margarine and baking soda. Set aside. Cream together margarine and baking soda; stirring occasionally. Stir egg mixture into sugar mixture. Gradually add sour cream and lemon juice, mixing well.
Pinch edges of pastry using medium egg, squeezing dough around plates together to seal; hold next to the crock at all times while folding. Press evenly between fingers to seal edges in the pastry. Transport scraps from roll into bottoms and press completely onto the bottoms, ending with an edge of bottoms. Secure with toothpicks.
Bake for 120 minutes in preheated oven, or until golden brown and a knife inserted into center came out clean. Cool for about 5 minutes in refrigerator, pour frosting onto crust and refrigerate for at least 2 hours.
Transfer pie from refrigerator to center of pan. Push edges to allow steam to escape completely when cutting. Cool on a wire rack.