Wash the lemons and slice in half lengthwise, keeping the peel on. Rest the flat surfaces of the lemons on the cutting board and cut the lemons as thin as you can into half-moon slices. Use a mandoline, if available. Remove the seeds as you go.
Place the lemons in a medium bowl and pour the sugar on top. Let the lemons sit for 4 hours, but we recommend letting it sit overnight. After the first hour, give the lemons a stir. After that, stir very little.
When the lemons are ready (4 to 24 hours later), preheat the oven to 450 degrees F. Roll out the bottom crust and place it in the pie pan. Refrigerate the bottom crust while mixing the filling. Beat 4 of the eggs well in a small bowl. Add them to the lemon and sugar mixture and gently combine.
Roll out the top crust. Pour the filling into the bottom crust, cover with the top crust and crimp the edges. Brush the top lightly with an egg wash of the remaining beaten egg, sprinkle with the raw sugar and vent the pie with slits in the top.
Bake on the middle rack 15 minutes. Reduce the heat to 375 degrees F and bake until deep golden brown, 20 to 25 minutes longer. Cool on a wire rack. Serve warm or at room temperature.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.