Special equipment: mandoline slicerScrub each lemon and pat dry.

1. Grate the zest into a medium bowl.
2. Slice the lemons as thinly as possible using a super sharp paring knife, or even better, a mandoline set on the thinnest setting. Discard any seeds.
3. Add the lemons to the zest, add the sugar and salt and toss until well combined.
4. Cover with plastic wrap and let sit at room temperature to macerate for 24 hours.
5. When you’re ready to make the pie, preheat the oven to 425 degrees.
6. In a small bowl, whisk the eggs until frothy.
7. Pour the eggs over the macerated lemons and stir until well combined.
8. Line a 9-inch pie pan with one of the prepared crusts.
9. Pour in the filling and top with the remaining crust, crimping edges decoratively.
10. Beat the egg white until frothy and brush it over the crust using a pastry brush.
11. Sprinkle with sanding sugar. Cut 4–5 slits in a circle around crust.
12. Bake for 25 minutes, then reduce the temperature to 350 degrees and bake for an additional 20–25 minutes, until the crust is a pretty golden brown.
13. Remove from the over and cool thoroughly before serving.