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1
On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about a 12-inch round).
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2
Fit dough into a 9-inch (1-quart) glass pie plate and trim edge.
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3
Crimp edge of shell decoratively and with a fork prick bottom of shell in several places.
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4
Chill shell 30 minutes, or until firm.
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5
Preheat oven to 375F.
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6
Line shell with foil and fill with pie weights or raw rice.
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7
Bake shell in middle of oven 25 minutes.
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8
Transfer shell to a rack and carefully remove weights or rice and foil.
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9
Cool shell.
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10
Increase temperature to 450F.
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11
Finely grate enough zest from lemons to measure 1 tablespoon and squeeze enough juice from lemons to measure 3 tablespoons.
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12
Melt butter and cool.
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13
In a bowl with an electric mixer beat together eggs and sugar until thick and pale and on medium speed beat in butter, zest, lemon juice, and all remaining ingredients until combined.
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14
(Custard will be thin.)
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15
Pour custard into shell.
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16
Put pie in middle of oven and reduce temperature to 325F.
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17
Bake pie until just set in center, 35 to 40 minutes, and cool completely on rack.
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18
Pie may be made 6 hours ahead and kept, uncovered, at cool room temperature.
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19
Serve pie at room temperature with whipped cream.
