Traditional Shaker lemon pie uses the whole lemon, pith and all. This version uses only the rind and the meaty-juicy lemon part, leaving the pith for those hearty Shakers. Macerating the rinds in sugar for 24 hours tenderizes them and reduces bitterness. There's rich caramel flavor in the golden cane syrup; light-colored corn syrup will work fine, too, but the flavor won't be quite as rich.
6 large organic lemons (about 2 pounds)
1 cup golden cane syrup (such as Lyle's Golden Syrup)
3/4 cup plus 2 tablespoons sugar, divided
1/4 teaspoon salt
1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided
Baking spray with flour
4 large egg whites
2 large eggs
1 tablespoon unsalted butter, melted
1 tablespoon water
How to Make It
Remove rind from lemons using a vegetable peeler, avoiding white pith; thinly slice rind. Remove pith from lemons; discard. Chop lemon pulp; discard seeds. Combine rind, pulp, cane syrup, 3/4 cup sugar, and salt in a bowl. Cover and refrigerate 24 hours.
Preheat oven to 350°.
Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Press dough against bottom and sides of pan.
Place egg whites and whole eggs in a bowl; lightly beat with a fork to combine. Add egg mixture and butter to lemon mixture; stir to combine. Pour filling into prepared pie plate. Place remaining dough circle over filling; fold edges under, and flute decoratively. Cut slits in top of dough to allow steam to escape. Bake at 350° for 45 minutes or until crust is golden and filling is almost set. Combine remaining 2 tablespoons sugar and 1 tablespoon water. Remove pie from oven (leave oven on); brush sugar mixture over top of pie. Bake at 350° for an additional 5 minutes. Place pie on a wire rack; cool completely before slicing.