Shaker-ish Lemon Pie

Ingredients

• 4 large egg whites 
• 2 large eggs 
• 1 cup golden syrup (such as Lyle's Golden Syrup)
• 2 pounds optional: lemon organic
• 14.1 ounce pie crust dough refrigerated divided (such as Pillsbury)
• 0.3 teaspoon salt 
• 0.8 cup sugar divided
• 1 tablespoon butter unsalted melted
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• oven
• wire rack
• peeler

Directions

1. Remove rind from lemons using a vegetable peeler, avoiding white pith; thinly slice rind.
2. Remove pith from lemons; discard. Chop lemon pulp; discard seeds.
3. Combine rind, pulp, cane syrup, 3/4 cup sugar, and salt in a bowl. Cover and refrigerate 24 hours.
4. Preheat oven to 35
5. Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Press dough against bottom and sides of pan.
6. Place egg whites and whole eggs in a bowl; lightly beat with a fork to combine.
7. Add egg mixture and butter to lemon mixture; stir to combine.
8. Pour filling into prepared pie plate.
9. Place remaining dough circle over filling; fold edges under, and flute decoratively.
10. Cut slits in top of dough to allow steam to escape.
11. Bake at 350 for 45 minutes or until crust is golden and filling is almost set.
12. Combine remaining 2 tablespoons sugar and 1 tablespoon water.
13. Remove pie from oven (leave oven on); brush sugar mixture over top of pie.
14. Bake at 350 for an additional 5 minutes.
15. Place pie on a wire rack; cool completely before slicing.