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1
Wash the lemons, then cut in half lengthwise.
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2
Cut the halves into paper-thin slices, rind and all.
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3
Remove the seeds and place the slices in a glass bowl.
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4
Add the sugar and mix well.
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5
Cover, and let stand overnight.
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6
Combine the flour and salt in a mixing bowl.
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7
Add the shortening and the butter.
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8
Using a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse crumbs.
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9
Sprinkle the ice water over the flour a tablespoon at a time, tossing until the ingredients cling together.
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10
Turn out onto a lightly floured board and press the dough together.
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11
Cut off one-third of the dough.
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12
Wrap both pieces in plastic wrap and chill at least 1 hour.
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13
Preheat the oven to 450 degrees.
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14
On a lightly floured board, roll out the larger portion of the dough into a circle large enough to fit in a 9-inch pie pan.
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15
Press the dough into the pan and set aside.
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16
Meanwhile, place the eggs in a bowl and beat until they are frothy.
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17
Pour them over the lemon mixture and blend well.
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18
Pour the mixture into the pie pan.
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19
Roll the remaining pie dough out into a circle large enough to fit over the pie.
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20
Place the dough on top of the lemon mixture.
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21
Trim off all but 1/2 inch of the excess dough.
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22
Pinch the top and bottom layers of the dough together, crimping the edges.
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23
Using a sharp knife, cut a few slits across the center of the pie so that the steam can escape.
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24
Brush the crust lightly with the heavy cream.
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25
Place the pie on the lower rack of the oven and bake for 15 minutes.
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26
Move the pie to the center rack and lower the oven setting to 350 degrees.
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27
Bake 30 to 35 minutes longer, until the crust is lightly browned and the filling is set.
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28
Remove and cool completely before slicing.
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29
Serve with the whipped cream, if desired.
