Best 7 Lemon Sugar Cookie Pie Recipes

THE BEST SUGAR COOKIE LEMON PIE

Steps:

• Preheat oven to 350 degrees and prepare a 9-inch pie pan with non-stick spray.
• In a large bowl, add in the sugar cookie mix and the softened butter.
• Cut the butter into the mix until it's nice and crumbly.
• Take about 2 cups of the mix and pour it into the prepared pie pan. Save the rest to make a second pie.
• Pack the crust mixture into the pie pan and work it's way up the sides.
• Bake for 10 minutes and set aside to cool.
• In a saucepan, combine the sugar, cornstarch, water, lemon zest and lemon juice.
• Heat on medium-high heat until the mixture begins to boil and cook for about a minute longer.
• You know it's ready when the mixture begins to get bubbles and thickens up. Remove from heat.
• In a small bowl, pour some of the saucepan mixture in with the egg yolks and whisk together.
• Then pour the mixture back into the saucepan, add in the butter and continue cooking.
• Once the mixture begins to boil, cook for an additional 2 minutes.
• Pour the mixture into the cooled sugar cookie pie crust.
• Allow it to rest for 15-20 minutes. Cover the pie loosely with foil and refrigerate for at least 3 hours to allow it to set.
• Gather the ingredients you will need to make the topping.
• When the pie has set for 3 hours, take your mixing bowl and stick it in the freezer for 15 minutes.
• Once chilled, beat the cream cheese until creamy and then add in the rest of the whipped topping ingredients.
• Mix until peaks form.
• Spread the whipped topping over the chilled pie and top with lemon zest.
• Keep the pie leftovers chilled.

LEMON-SUGAR COOKIE PIE

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.

LEMON SUGAR COOKIE CRUMB PIE

Steps:

• Center a rack in the oven and preheat to 350 (F).
• In a medium bowl, combine cookie crumbs, melted butter, and salt. Toss to combine until the mixture has the feel and texture of wet sand.
• Transfer to the pie plate and use a tart tamper or your hands to press the crumbs together evenly across the surface of the pan. You want to apply a decent amount of pressure here so that the crust holds its shape after being pressed together; you can even use the bottom of a coffee mug or heavy glass to pound the crumbs in place.
• Transfer to the oven and bake. Bake for 10 minutes until the crust is set but not completely brown. Transfer to a wire rack to cool slightly while making the filling. If you find that the crust has slumped down the sides of the pan slightly, you can fix it immediately after pulling it out of the oven while the crust is still malleable. Use the back of a spoon to gently and quickly ease it back up the sides of the pan.
• Center a rack in the oven and preheat to 350 (F).
• In a medium glass bowl, combine sweetened condensed milk, egg yolks, lemon zest, and salt. Stir to combine with a rubber spatula. Add lemon juice and continue stirring until homogenous. Pour over the parbaked crust and use an offset spatula to smooth evenly across the crust. Transfer to the preheated oven and bake for 18 minutes, or until the edges of the pie are set but the center still wobbles slightly. Transfer to a wire rack to room temperature, before transferring to the refrigerator to chill for at least 4 hours, preferably overnight.

LEMON PIE WITH SUGAR COOKIE CRUST

Steps:

• Preheat oven to 350 degrees F. and
• Prepare a 9inch pie pan with non-stick spray.
• In a large bowl, add in the sugar cookie mix and the softened butter. Cut the butter into the mix until it's nice and crumbly.
• Take about 2 cups of the mix and pour it into the prepared pie pan. If there is extra you can make another pie or even mini pies.
• Pack the crust mixture into the pie pan and work it's way up the sides.
• Bake the sugar cookie crust for 10 minutes and set aside to cool.
• In a saucepan, combine the sugar, cornstarch, water, lemon zest, and lemon juice.
• Cook on medium-high heat until the mixture begins to boil and cook for about a minute longer. You'll know it's ready when the mixture begins to get bubbles and thickens up, then remove from heat.
• In a small bowl, pour some of the saucepan mixture in with the egg yolks and whisk together.
• Then pour the mixture back into the saucepan and continue cooking.
• Once the mixture begins to boil, cook for an additional 2 minutes.
• Remove the mixture from the heat and stir in the chunks of butter.
• Pour the mixture into the cooled pie crust and allow it to rest for 15-20 minutes.
• Cover the pie loosely refrigerate for at least 3 hours to allow it to set.
• When the pie is ready, take your mixing bowl and stick it in the freezer for 15 minutes.
• Once chilled, beat the cream cheese until creamy and then add in the rest of the whipped topping ingredients and mix until peaks form.
• Spread the whipped topping over the chilled pie and garnish with fresh lemon zest.

LEMON WHOOPIE PIES

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.

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

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.

CREAMY LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets lightly.
• Combine 3 tablespoons white sugar and 1 tablespoon lemon juice together in a small bowl.
• Beat sugar and butter with an electric mixer in a large bowl until smooth. Beat egg yolks, 2 teaspoons lemon juice, and vanilla extract into butter mixture. Add flour, half-and-half, and baking soda; stir until dough is just combined.
• Roll dough into walnut-size balls, coating each in the lemon sugar mixture and allowing excess to drip off. Place 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 5 minute before removing to a wire rack to cool completely, about 20 minutes more.