The whole secret here is lemons with thin skins, which reduces the amount of pith (the white stuff), and mandoline thin lemon slices.
This recipe is over a hundred years old.
Shaker Lemon Pie
2 large lemons
Slice unpeeled lemons paper thin. Remove seeds, add sugar, and mix well. Let stand 2 hours or a little longer, stirring occasionally. Thoroughly blend beaten eggs into the lemon mixture. Turn into an unbaked 9-inch pie shell, arranging lemon slices evenly. Cover with a vented top crust. Bake at 450 degrees for 15 minutes; reduce heat to 375 degrees and bake 20 minutes longer or until a <em>silver knife </em>inserted near the edge comes out clean. Cool before serving.