Directions

1. Wash and cut 2 lemons crosswise into paper-thin slices. It is very important to slice the lemons as thin as possible; use a very sharp knife or a mandoline. Remove seeds and discard; transfer to a large bowl. Remove peel and pith of remaining lemon and discard. Slice lemon flesh crosswise into very thin slices. Remove seeds and discard; add to bowl with other lemon slices. Add sugar and toss well to coat. Cover bowl with plastic wrap, and let mixture stand overnight, stirring occasionally.
2. Preheat oven to 450 degrees. On a lightly floured work surface, roll 1 piece of pate brisee into a 13-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 10-inch pie plate, pressing it into the edges; refrigerate 15 minutes.
3. Add salt and whole eggs to lemon mixture; stir until well combined. Pour into chilled pie crust.
4. On a lightly floured work surface, roll remaining piece of pate brisee into a 13-inch round. With a dry pastry brush, sweep off the excess flour. Cut 8-inch long slash in the center of the pate brisee. Continue making slashes on both sides, descending in size, about 1-inch apart across the pate brisee. Place over filling and crimp edges to seal. Brush top of crust with egg whites.
5. Transfer pie to oven and bake 15 minutes. Reduce oven temperature to 375 degrees and continue until crust is golden brown and shiny, about 30 minutes.