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lemon pie on cookie sheet

(2)
Jencanto avatar
Blue Ribbon Recipe by
Jennette Canto
@Jencanto
Las Vegas, NV

I cook for large crowds, and making it on cookie sheets makes it easier to serve large groups. It's easier to cut up and serve small squares than large pieces of pie. Some like it served while still a little warm, but it does need to sit for several hours first. Refrigerate if not serving the same day. No need to cover, because the crust will keep better. To keep meringue from sticking to the knife while cutting, dip the knife into hot water or run under hot tap water.

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Blue Ribbon Recipe

What's better than lemon pie? How about a whole cookie sheet of lemon pie? On top of the flaky crust is a refreshing lemon filling. A fluffy meringue covers the filling and it toasted to a nice golden brown. This recipe will feed a crowd, so it's a good option if having a party. Easy to make, the citrus flavor in this dessert is very refreshing.

— The Test Kitchen @kitchencrew
(2)
yield 20 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For lemon pie on cookie sheet

  • 1 2/3 c
    all-purpose flour
  • 3/4 tsp
    salt
  • 2/3 c
    shortening
  • 4 Tbsp
    cold water
  • 2 pkg
    lemon pudding and pie filling, plus ingredients per the box (3.4 oz each)
  • 6 lg
    eggs, whites and yolks separated
  • 1/2 c
    granulated sugar

How To Make lemon pie on cookie sheet

  • Combine flour, salt, shortening, and water until the mixture forms a ball.
    1
    For the pastry, combine flour and salt in a medium-sized bowl. Cut shortening into flour with a pastry blender until pieces are the size of large peas. Sprinkle with water and stir with a fork, in a circular motion, until the mixture forms a ball - just barely holds together.
  • Press dough into a cookie sheet.
    2
    Preheat the oven to 400 degrees F. Pat pastry into a rectangular shape on a floured surface then roll out to the size of a cookie sheet - actually a little more. Roll up on a rolling pin and unroll onto the cookie sheet. Trim edges where they are too high and add pieces where it is too low (cut and paste).
  • Bake until golden brown.
    3
    Bake until golden brown at 400 degrees about 15 minutes.
  • Prepare the pie filling and pour into the crust.
    4
    For the pie, while the crust is baking prepare the pie filling according to the package instructions. Pour cooked filling into baked shell and let cool slightly while beating egg whites.
  • Whip egg whites and granulated sugar.
    5
    Beat 6 egg whites, gradually adding 1/2 cup sugar until they are glossy and will stand up if dabbed with a spoon. Do not overbeat because it will not spread nicely.
  • Spread meringue over the pie filling.
    6
    Spread evenly onto pie crust, making sure the meringue touches the side crusts. For wave design, dab meringue with the back of a spoon.
  • Bake until meringue is golden brown.
    7
    Bake at 400 degrees for 7-8 minutes or until the meringue is golden.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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