about 2 pounds organic lemons
1 cup golden or light cane syrup
3/4 cup white sugar, plus 2 tbsp, divided
1/4 tsp salt
1 package refrigerated pie dough or one homemade recipe of dough
4 large egg whites
2 large eggs
1 tbsp unsalted butter, melted
1 tbsp water
Using a vegetable peeler remove the rind, taking care to avoid the pith. Finely slice the lemon rind. Remove pith from lemons and discard. Chop lemon pulp and remove the seeds.
Combine rind, pulp, cane syrup, 3/4 cup sugar and salt in a bowl. Cover with plastic wrap and let sit for 24 hours in the fridge.
Preheat oven to 350. Roll out half the dough and fit into the bottom of a pie pan.
Place egg whites and eggs in stand mixer and gently mix. Add in butter and lemon mixture and gently mix to combine. Pour filling into pie crust. Roll out and cover pie with remaining pie crust. Marry edges together and flute. Cut slits into the top crust to allow steam to escape.
Bake for 45 minutes or until the crust is golden and filling is almost set. Combine remaining sugar and water and remove pie from oven (leave it on). Brush sugar mixture over the top of the pie using a pastry brush. Return to the oven and bake at 350 for an additional 5 minutes. Remove from oven and let cool on a wire rack.