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Slice lemons as thinly as possible; remove any seeds. Toss together lemon, granulated sugar, and salt in a bowl. Cover, and let stand at room temperature, stirring once or twice, at least 8 hours and up to overnight.
Preheat oven to 375°F with the rack in the lowest position. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll one disc of dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate. Trim excess to 1 inch, fold edges under, and crimp; chill.
Whisk together flour and 4 eggs in a bowl. Add butter and egg mixture to lemons and stir to combine.
On a lightly floured work surface, roll second disc of dough to a 12-inch circle. Spoon filling into piecrust, then top with remaining dough. Pinch edges of dough together, trimming excess to 1 inch, and crimp. Whisk together remaining egg and 1 teaspoon water in a bowl; lightly brush over crust. Sprinkle with sparkling sugar. Cut 3 or 4 vents in crust with a knife. Freeze 20 minutes.
Place pie on prepared baking sheet. Bake, until golden brown, about 1 hour. Cool completely on a wire rack. Serve with ice cream alongside.