Lemon Pie on Cookie sheet

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.

Ingredients

Directions

• Step 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.
• Step 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).
• Step 3
  Bake until golden brown at 400 degrees about 15 minutes.
• Step 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.
• Step 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.
• Step 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.
• Step 7
  Bake at 400 degrees for 7-8 minutes or until the meringue is golden.