Best 14 Lemon Pie On Cookie Sheet Recipes

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Do you have a lemon craving but don't want to make a traditional lemon pie? If so, a lemon pie on a cookie sheet is the perfect dessert for you. This unique and delicious treat is made with a flaky cookie sheet crust, a creamy lemon filling, and a sweet meringue topping. It's the perfect combination of tart and sweet, and it's sure to be a hit with your family and friends.

Let's cook with our recipes!

LEMON PIE WITH COOKIE CRUST RECIPE - (4.6/5)



LEMON PIE WITH COOKIE CRUST Recipe - (4.6/5) image

Provided by cecelia26_

Number Of Ingredients 9

30 lemon-cream-filled vanilla sandwich cookies, finely crushed
1/4 cup butter, melted
1 (4-serving size) package instant lemon pudding
1 (4-serving size) package vanilla instant pudding
3 cups milk
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 cup whipped topping

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9" deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Combine pudding mixes with milk and beat until thick; spoon evenly into the pie crust. In a large bowl, beat cream cheese with powdered sugar and vanilla until smooth; fold in whipped topping. Spread over the pie filling, Refrigerate and chill at least 2 hours before serving. Variation: Add 1 cup crushed pineapple, well drained to pudding mixture.

LEMON-SUGAR COOKIE PIE



Lemon-Sugar Cookie Pie image

This must-try pie is like a perfect glass of lemonade-it strikes just the right balance between sweet and tart. With a crushed sugar cookie crust, lemon curd filling and tangy cream cheese topping, it's the treat we want to eat on every warm, sunny day! And because it's easily made ahead and sets up so well, it's an ace party dessert, too.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h5m

Yield 8

Number Of Ingredients 15

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4 cup butter, melted
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 1/4 cups water
2 teaspoons grated lemon zest
1/3 cup fresh lemon juice
3 egg yolks
3 tablespoons butter, cut into pieces
2 oz cream cheese, softened
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon grated lemon zest

Steps:

  • Heat oven to 375°F. Make and bake 36 cookies as directed on pouch for drop cookies. Cool completely, at least 1 hour. Store 16 cookies in airtight container for another use.
  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  • In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly on bottom and up side of pie plate. Bake 10 to 12 minutes or until crust is set in center and edges are golden brown. Cool 15 minutes.
  • In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 2 teaspoons lemon zest and the lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
  • In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 3 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 3 hours until set.
  • When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat cream cheese until smooth. Beat in remaining Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread on top of chilled pie. Top with 1 teaspoon lemon zest. Store loosely covered in refrigerator.

Nutrition Facts : Calories 780, Carbohydrate 92 g, Cholesterol 205 mg, Fat 8 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 26 g, ServingSize 1 Slice, Sodium 400 mg, Sugar 67 g, TransFat 1 1/2 g

TART LEMON PIE



Tart Lemon Pie image

This vibrant pie is especially tart, due in part to the high quantity of lemon juice, but also due to the fact that it has no meringue. Use fresh squeezed lemon juice for the brightest flavor. Serve it with lightly sweetened whipped cream to temper the tartness, if you like; you could also skip the decorative triangles for a more classic look (in which case you only need to prepare dough for a single crust). You can make and chill the pie up to 1 day ahead, but don't add the triangles until just before serving. Store leftovers in the refrigerator, covered with plastic wrap.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Perfect Pie Crust, doubled, prepared for a custard pie and chilled
Egg wash (1 large egg mixed with 1 tablespoon water), for finishing
1 3/4 cups/420 milliliters lemon juice (from 8 to 10 lemons)
Zest of 2 lemons
1 ¾ cups/360 grams granulated sugar
1/3 cup/45 grams cornstarch
1/2 teaspoon fine sea salt
2 large eggs
6 large egg yolks
6 tablespoons/85 grams cold unsalted butter, cut into ½-inch cubes
Whipped cream, for serving (optional)

Steps:

  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
  • Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
  • Roll out the second disk of dough to ¼-inch thickness. Cut out several small triangles (or other shapes from the dough); do as many as you like, and as many as a few dozen for a more intricate design. You can cut them freehand, trace a stencil using a paring knife or use a small cookie cutter. Transfer the shapes to a baking sheet lined with parchment and chill at least 30 minutes.
  • Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
  • Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the outer edge is beginning to become golden brown, 17 to 20 minutes. Remove the parchment and pie weights. If the dough puffs up anywhere, you can puncture it with a fork. Continue to bake until the base is baked through and the outer edge is deeply brown, 12 to 15 minutes more. Cool the crust completely.
  • Egg wash the top of the triangle cutouts. Transfer to the oven on the middle rack and bake until they are evenly golden brown, 12 to 15 minutes. Cool completely.
  • When the crust is cool, make the filling: In a medium pot, whisk the lemon juice, lemon zest and ½ cup/120 milliliters water to combine. In a medium bowl, whisk the sugar, cornstarch and salt to combine. Whisk this mixture into the pot and then place it over medium-high heat, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium and cook at a simmer, stirring occasionally, for 2 minutes.
  • In a medium, heatproof bowl, lightly whisk the whole eggs and egg yolks. When the lemon mixture has come to a simmer, gradually add about ¼ of the hot liquid to the egg yolks in a slow, steady stream while whisking constantly to combine.
  • Whisk the egg yolk mixture back into the pot, and switch to a heatproof spatula. Reduce the heat to medium-low and continue to cook, stirring constantly, until the mixture thickens, about 5 to 7 minutes. It should come to a boil - not small bubbles around the outer edge, but fat bubbles from the center of the pot. (You should also see a distinct line that quickly closes in on itself if you drag your spatula through the curd.) Remove the pot from the heat and stir in the butter, a few cubes at a time. Mix thoroughly to combine.
  • Strain the lemon curd through a fine mesh sieve into the cooled pie crust, and spread into an even layer. Place plastic wrap directly over the surface when the pie is still hot and chill until the curd is set, at least 3 to 4 hours and up to overnight.
  • If you like, create an optional spiral on the surface of the pie once the curd is fully cool: Transfer the pie to a cake turntable. If the surface looks uneven, smooth it with a small offset spatula. Then place the spatula in the center of the curd at a 45-degree angle, and begin to rotate the turntable while you gently move the spatula towards the outer edge. Move steadily and not too slowly.
  • Keep the pie chilled until ready to serve. Just before serving, arrange the cutouts on the surface of the pie in 6 diagonal lines. If you like, alternate the points of the triangles on each line to create a more graphic effect. Serve with whipped cream, if desired. Store leftovers in the refrigerator wrapped tightly in plastic wrap.

LEMON SHEET CAKE



Lemon Sheet Cake image

Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 35 servings.

Number Of Ingredients 9

1 package lemon cake mix (regular size)
4 large eggs, room temperature
1 can (15-3/4 ounces) lemon pie filling
3 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk
Colored sugar, optional

Steps:

  • In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.

Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON WHOOPIE PIES



Lemon Whoopie Pies image

We added the zesty flavors of lemons to Betty Crocker sugar cookies and frosting for our sweet and tart Lemon Whoopie Pies.

Provided by Deborah Harroun

Categories     Dessert

Time 1h15m

Yield 14

Number Of Ingredients 10

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup sour cream
1/4 cup butter, softened
1 teaspoon lemon extract
1 egg
Grated peel of 1 lemon
1 cup Betty Crocker™ Rich & Creamy lemon or creamy white frosting (from 1-lb container)
Grated peel of 1 lemon
Yellow food color, if desired

Steps:

  • Heat oven to 350°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
  • Shape dough into 28 (1 1/4-inch) balls; place 2 inches apart on ungreased cookie sheet. Flatten balls slightly with your hand.
  • Bake 8 to 9 minutes or until set. Remove cookies from cookie sheet to cooling rack; cool completely.
  • In small bowl, mix filling ingredients. For each whoopie pie, spread or pipe filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

Nutrition Facts : ServingSize 1 Serving

OLD FASHIONED LEMON PIE



Old Fashioned Lemon Pie image

This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

Provided by Pat

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
5 tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
2 cups water
3 egg yolks
2 tablespoons butter
5 tablespoons lemon juice
2 teaspoons lemon zest
3 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
  • Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
  • Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
  • Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
  • To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
  • Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g

LEMON PIE COOKIES



Lemon Pie Cookies image

Yummy lemon-orange cookies made with whole wheat flour and lemon pie filling. Crisp on the outside, soft on the inside; they'll vanish from your kitchen very quickly!

Provided by Chelsea

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 (4.3 ounce) package lemon pie filling (such as JELL-O®)
1 cup whole wheat pastry flour
⅓ cup white sugar
1 tablespoon arrowroot powder
1 teaspoon baking powder
¼ teaspoon baking soda
⅓ cup vegetable oil
1 orange, zested and juiced
1 teaspoon lemon juice
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix lemon pie filling, whole wheat pastry flour, sugar, arrowroot powder, baking powder, and baking soda together in a bowl.
  • Whisk vegetable oil, orange zest, orange juice, lemon juice, and salt together in a separate bowl. Pour over lemon pie filling mixture; stir until dough is crumbly and moist throughout.
  • Drop 12 spoonfuls of dough 1 inch apart onto an ungreased baking sheet.
  • Bake in the preheated oven until lightly golden, about 10 minutes. Cool on the baking sheet for 5 minutes. Transfer gently to a wire rack; let cool until firm.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 14.4 g, Cholesterol 6.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 75.2 mg, Sugar 7.4 g

LEMON PIE COOKIES



Lemon Pie Cookies image

Provided by Claire Robinson

Time 1h40m

Yield about 18 cookies

Number Of Ingredients 6

2 sticks unsalted butter, room temperature
3 cups confectioners' sugar, divided, plus more for garnish
1/2 teaspoon salt
2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice)
2 cups unbleached all-purpose flour
4 ounces cream cheese, room temperature

Steps:

  • In the bowl of a stand mixer, beat the butter, 2 cups of the sugar and salt until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
  • Preheat the oven to 350 degrees F.
  • Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
  • Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
  • Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners' sugar and serve.

LEMON WHOOPIE PIES



Lemon Whoopie Pies image

These two cookies that are like muffin tops are filled with lemon cream cheese frosting. Be sure to grate the zest before juicing the lemon

Provided by grandma2969

Categories     Drop Cookies

Time 37m

Yield 8 cookie sandwiches

Number Of Ingredients 16

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
1 teaspoon finely grated lemon zest
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
6 tablespoons unsalted butter, room temperature
6 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 3/4 cups powdered sugar

Steps:

  • Position a rack in the middle of the oven.]preheat the oven to 350°.
  • Line 2 baking sheets with parchment paper and butter the paper.
  • To prepare the COOKIES.
  • Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside,.
  • In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until smoothly blended, about 1 minute.
  • Stop the mixer and scrape down the sides of the bowl as needed during mixing.
  • Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute.
  • The batter may look curdled.
  • On low speed, add half the flour mixture, mixing just to incorporate it.
  • Mix in the buttermilk,.then the remaining flour just until it is incorporated and the batter looks smooth again.
  • Drop by heaping tablspoons on the prepared baking sheet, spacing them about 3" apart.
  • Bake the cookies one sheet at a time until a toothpick inserted near the center comes out clean and the tops feel firm, about 12 minutes.
  • With the exception of a thin line at the edges, the tops of the cookies should not brown.
  • Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
  • To prepare the FILLING.
  • In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute.
  • Add the powdered sugar and mix until smooth.
  • If your filling is too soft to hold its shape, refrigerate until it is firmer, about 30 minutes.
  • Turn half of the cookies bottom side up leaving 1/4" plain edge, use a thin metal spatula to spread each with almost 1/4 cup of filling. Gently press the bottoms of the remaining cookies onto the filling.
  • Wrap each cookie in plastic wrap and refrigerate for at least 1 hour.
  • The wrapped cookies can be stored in the refrigerator for oup to 4 days.

Nutrition Facts : Calories 587.7, Fat 25.5, SaturatedFat 15.4, Cholesterol 93.1, Sodium 232.1, Carbohydrate 86.3, Fiber 0.7, Sugar 67.1, Protein 5.2

LEMON PIE COOKIES



Lemon Pie Cookies image

Make and share this Lemon Pie Cookies recipe from Food.com.

Provided by lindsey.nicole

Categories     Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup unsalted butter, room temperature
2 cups confectioners' sugar, divided, plus more for garnish
1/2 teaspoon salt
2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice)
2 cups unbleached all-purpose flour
4 ounces cream cheese, room temperature

Steps:

  • Directions.
  • In the bowl of a stand mixer, beat the butter, 1 cup of the sugar and salt until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
  • Preheat the oven to 350 degrees F.
  • Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
  • Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
  • Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners' sugar and serve.

Nutrition Facts : Calories 964.9, Fat 56.4, SaturatedFat 34.7, Cholesterol 153.2, Sodium 390.5, Carbohydrate 108.8, Fiber 1.7, Sugar 59.8, Protein 8.6

LEMON PIE



Lemon Pie image

Provided by Megan Mitchell

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 12

9 whole graham crackers
1/2 cup sliced almonds
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Pinch of salt
7 tablespoons unsalted butter, melted
1 1/2 tablespoons lemon zest, plus more for garnish if desired (preferably from organic lemons)
3/4 cup fresh lemon juice
One 14-ounce can sweetened condensed milk
3 large egg yolks
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • For the crust:
  • Preheat the oven to 350 degrees F. Place a 9-inch fluted tart pan with a removable bottom on a rimmed baking sheet.
  • Combine the graham crackers, almonds, granulated sugar, cinnamon and salt in a food processor. Process until the ingredients are broken down and resembles sand. Transfer to a medium bowl. Pour the melted butter over and stir thoroughly with a rubber spatula.
  • Transfer the mixture to the tart pan and gently press into an even layer and up the sides of the pan. Then firm pack it so the crust will hold together when sliced after baking.
  • Bake until golden brown, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
  • While the crust cools, make the filling: Combine the 1 1/2 tablespoons lemon zest, the lemon juice, condensed milk and egg yolks in a medium bowl. Whisk until smooth. Pour the filling into the cooled crust.
  • Bake until the filling is mostly set but still jiggles slightly in the center, 15 to 17 minutes. Remove from the oven and let cool completely in the tart pan on a wire rack at room temperature or in the refrigerator for 1 to 2 hours.
  • For the topping: Just before serving the pie, whip the cream and confectioners' sugar with an electric mixer in a large bowl, starting on low speed then increasing to medium speed, until soft peaks form.
  • Pile the whipped cream on top of the pie, leaving a 1-inch border around the edges. Garnish with lemon zest, if desired.

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

EASY LEMON SHEET CAKE RECIPE



Easy Lemon Sheet Cake Recipe image

Light and fluffy lemon sheet cake topped with cream cheese frosting.

Provided by Camille

Yield 20

Number Of Ingredients 7

1 (15.25 ounce) lemon cake mix
4 eggs
1 (15.75 ounce) can lemon pie filling
1 (8 ounce) pkg. cream cheese (softened)
1/4 cup butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the cake mix and the eggs and mix until fully incorporated.
  • Fold in pie filling until well combined.
  • Spread into a half sheet pan (18"x13"x1") sprayed with nonstick cooking spray.
  • Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
  • Let cool for 30 minutes.
  • In a large mixing bowl, beat together cream cheese and butter until smooth.
  • Add powdered sugar and vanilla beat until smooth and fluffy.
  • Spread frosting on top of cooled cake, cut into slices and serve.

LEMON-CORNMEAL SHEET COOKIE



Lemon-Cornmeal Sheet Cookie image

Think of these sweets as deconstructed biscotti. The cookies have a similar flavor, but here the dough is pressed into a single flat sheet for faster baking and then broken into jagged pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Number Of Ingredients 10

3/4 cup all-purpose flour
3/4 cup fine ground yellow cornmeal
1 teaspoon anise seeds
1/4 teaspoon baking powder
Coarse salt
3 tablespoons unsalted butter, room temperature
1/2 cup plus 1 tablespoon sugar
1 large egg, plus 1 large egg white, lightly beaten for egg wash
2 teaspoons finely grated lemon zest
2 tablespoons sliced almonds

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, cornmeal, anise seeds, baking powder, and 1/4 teaspoon salt in a medium bowl.
  • Beat butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture.
  • Press dough into an even 1/4-inch thickness on a parchment-lined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 22 to 25 minutes. Let cool on a wire rack. Break into pieces.

Tips:

  • Prepare the Cookie Sheet: Line the cookie sheet with parchment paper to prevent the crust from sticking. Ensure the paper is large enough to fold over the edges of the crust, creating a seal to prevent the filling from leaking.
  • Chill the Dough: Chilling the dough before baking helps prevent spreading and results in a flakier crust. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
  • Use Fresh Lemon Juice: Fresh lemon juice provides the best flavor for the filling. Aim for about 1/2 cup of juice, which is typically yielded from 3-4 medium-sized lemons.
  • Strain the Lemon Juice: Straining the lemon juice removes any seeds or pulp, ensuring a smooth filling. Use a fine-mesh strainer to catch any unwanted particles.
  • Temper the Eggs: Whisking a small amount of hot filling into the eggs before adding them to the main filling prevents the eggs from scrambling. This process is called tempering and ensures a smooth, creamy filling.
  • Bake at the Right Temperature: The ideal baking temperature for this lemon pie is 350°F (175°C). This moderate temperature allows the crust to bake evenly without overcooking the filling.
  • Cool Completely: Once the pie is baked, allow it to cool completely before serving. This helps the filling set and prevents it from being runny.

Conclusion:

The lemon pie on a cookie sheet is a delightful treat that combines a flaky crust with a tangy and creamy lemon filling. This recipe offers a simple and straightforward approach to making this classic dessert. With careful attention to detail and following the tips provided, you can create a delicious and visually appealing lemon pie that will impress your family and friends. Whether you're a seasoned baker or just starting out, this recipe is a great way to enjoy the refreshing flavors of lemon in a pie form.

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