Roll half of pastry to 1/2-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
Grate rind from lemon; set rind aside. Cut lemon into thin slices; remove and discard seeds and any remaining rind from slices. Set lemon slices aside.
Combine 1 1/2 cups sugar, flour, and salt in a large mixing bowl; add butter, eggs, and lemon juice, stirring well. Add reserved grated lemon rind and slices, stirring well. Pour lemon mixture into pastry shell.
Roll remaining pastry to 1/2- inch thickness, and place over filling. Trim edges of pastry; seal and flute. Cut slits in top crust to allow steam to escape. Brush pastry lightly with beaten egg white; sprinkle with remaining 2 teaspoons sugar and cinnamon. Bake at 400° for 15 minutes. Reduce heat to 375°, and bake an additional 15 minutes. Let cool before slicing.