Using a serrated knife, cut lemons crosswise into ⅛- to 1/16-inch-thick slices, discarding ends and seeds. Coarsely chop lemon slices into ½- to ¾-inch pieces, and place in a large bowl with any juices. Stir in granulated sugar, brown sugar, and salt; cover and let stand at room temperature, stirring occasionally, for 4 hours or up to overnight.
Preheat oven to 425°F (220°C).
Let Ginger Pie Dough stand at room temperature until slightly softened, 15 to 20 minutes. On a lightly floured surface, roll half of dough into a 12-inch circle (about ⅛ inch thick). Press into bottom and up sides of a 9-inch pie plate.
In a medium bowl, whisk together flour, cinnamon, and nutmeg. Add eggs and melted butter, whisking until well combined. Add flour mixture to lemon mixture, stirring until well combined; pour into prepared crust.
In a small bowl, whisk together egg white and 1 tablespoon (15 grams) water. Brush dough edges with egg wash.
On a lightly floured surface, roll remaining dough into a 12-inch circle. Carefully place over filling; trim dough to ½- to 1-inch overhang. Fold edges under, and crimp as desired. Brush dough with egg wash; sprinkle with sparkling sugar. Using a sharp knife, cut 8 slits in top to vent.
Bake for 25 minutes, covering edges with foil to prevent excess browning and re-cutting slits in top, if needed. Reduce temperature to 350°F (180°C). Bake until crust is golden brown, 20 to 25 minutes more. Let cool completely before serving.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/meyer-lemon-shaker-pie/