Slice each unpeeled lemon as thinly as possible. (slices should be paper thin and translucent). In a medium bowl, beat the sugar with the eggs until well mixed. Fold in the lemon slices. Cover and refrigerate overnight.
When ready to prepare pie, preheat oven to 350°F. Roll 2 ounces of the pie dough into a circle and place in the bottom of a well-greased pie dish. Pour the chilled lemon filling into the pie shell.
Roll 1 ounce of the pie dough into a circle. Cut a cross in the middle of the circle to let steam escape. Place the dough on top of the pie. Curve each angle of the rim to show the lemon filling. Seal the edge of the pie with an egg wash* and sprinkle with sugar to brown. Bake for 40-45 minutes or until golden brown.
