Preparation

1. Insert the slicing disc in the food processor work bowl. Use light to moderate pressure to slice the lemons. Transfer to a medium glass or stainless bowl. Add the granulated sugar and stir. Cover and let macerate at room temperature for 24 hours to soften the lemon rinds. 2. Stir now and then if possible. The sugar will dissolve almost completely at the end of the 24 hours. Prepare a single crust pie dough recipe (page ?? of Stand Mixer Recipe Book). Roll out and fit into a 9-inch pie plate. 3. Trim and crimp edges decoratively. Arrange rack in lower third of oven. Preheat oven to 450˚F. Place eggs in the mixing bowl of the stand mixer fitted with the mixing paddle. Mix on Speed 2 until smooth and blended, about 1 minute. Add the macerated lemons and all the accumulated juices, vanilla, and salt. Stir on Speed 1 for 30 seconds. Pour carefully into the prepared pie crust. 4. Bake for 15 minutes at 450˚F, then lower temperature to 350˚F and bake for an additional 30 to 35 minutes. The crust will be browned, and the filling will be slightly puffed. Remove and cool on a rack completely before slicing. Sprinkle with powdered sugar before serving. Serve pie plain, or topped with a dollop of slightly sweetened softly whipped cream.