The very tart filling in this favorite consists of paper-thin lemon slices macerated in sugar until tender and sweet. It may sound odd, but don’t be afraid—it is as delicious as it is unusual. Please read About Crusts Baked with Fillings.

Finely grate and reserve the zest from:

Slice the lemons paper-thin, discarding the seeds. Combine the lemon slices and zest in a medium bowl with:

Cover and let stand at room temperature for 2 to 24 hours (the longer the better), stirring occasionally.

Prepare:

Line a 9-inch pie pan with half the dough. Position a rack in the lower third of the oven. Preheat the oven to 425°F.

Whisk in a large bowl until frothy:

Whisk in:

Stir in the lemon mixture. Pour the filling into the bottom crust and level with the back of a spoon. Cover with a pricked or vented top crust or a lattice. Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until a knife inserted into the center comes out clean, 20 to 30 minutes more. Let cool completely on a rack.

The pie can be refrigerated for up to 5 days, but it should be served at room temperature.