(recipe from Saveur magazine)
For the filling:
2 cups sugar
1/4 tsp. kosher salt
2 large lemons, zested and thinly sliced, seeds discarded
4 Tbsp. unsalted butter, melted
3 Tbsp. flour
For the crust:
1 3/4 cups flour, plus more
10 Tbsp. unsalted butter, cubed and chilled
2 Tbsp. vegetable shortening (I used coconut oil)
1 tsp. kosher salt
5 Tbsp. ice-cold water
Start the filling: Toss sugar, salt, and lemon zest and slices in a bowl; cover with plastic wrap and let sit at room temperature for 24 hours.
Make the crust: Pulse flour, butter, shortening, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide dough in half and flatten into disks; wrap in plastic wrap and chill 1 hour.
Finish the filling and bake the pie: Heat oven to 425F. Whisk eggs in a bowl until frothy. Whisk in melted butter and 3 Tbsp. flour; stir into reserved lemon mixture. On a lightly floured surface, roll one disk of dough into a 12" round; fit into a 9" pie plate. Trim edges using a knife, leaving 1" of dough overhanging the edge of the plate; pour in filling. Roll remaining disk of dough into a 12" round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges and cut 5 steam vents into the top crust. Bake until crust is golden, about 30 minutes. Reduce oven to 350F; bake until golden brown, 25-30 minutes. Let cool completely before serving.
(I made this for Thanksgiving 2017 in Vermont with Sage and her family. It's very different, with an intense lemon flavor. Use a very sharp knife when cutting, as the lemon slices are not as tender as you'd like.)