1. Grate 1/2 cup rind from lemons. Remove white pithy part of rind; discard. Chop lemons; discard seeds. Combine rind, chopped lemon, and granulated sugar in a large bowl; toss well. Cover and let stand at room temperature 24 hours, stirring occasionally.
2. Preheat oven to 450°.
3. Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Add flour, salt, and eggs to lemon mixture, stirring with a whisk until combined. Pour lemon mixture into crust. Bake at 450° for 15 minutes.
4. Reduce oven temperature to 375°. Shield edges of piecrust with foil; bake at 375° for 25 minutes or until filling is set. Cool completely on a wire rack.
5. Combine cream and powdered sugar. Beat with a mixer at high speed until stiff peaks form. Serve with pie.