- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
- 3 Meyer lemons, cut into very thin rounds (using a slicer or mandolin is advised)
- 2 cups sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 egg yolks
- 3 tablespoons all purpose flour
- egg wash (made from 1 egg beaten with a pinch of salt)
- Sanding sugar
Toss lemon slices with 2 cups of sugar until slices are all evenly coated and macerate (allow them to sit so the sugar can draw the liquid out) for 2 hours at room temperature.
Preheat oven to 425°F (220°C). Beat eggs and yolks together with salt. Add flour a little at a time, whisking continuously to avoid flour lumps. Add egg mixture to lemons and mix well with a big rubber spatula. Pour mixture into chilled bottom crust. Cover with chilled top crust and trim edges, then shape edges as desired, creating a seal. Cut slits in top to vent pie, then place in fridge for 20 minutes.
Right before baking, brush top of pie with egg wash and sprinkle with sanding sugar. Bake at 425°F (220°C) for 20 minutes on bottom rack, turning halfway through. Turn oven down to 350°F (180°C) and bake until filling puffs crust up a bit, about 15 to 20 minutes. Remove from oven and allow to cool completely, then chill for at least 1 hour before serving.
9-inch pie plate