Best Lemon Pie On Cookie Sheet Recipes

LEMON PECAN SLAB PIE

Steps:

• Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.
• Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.
• In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
• Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.

BUTTERY LEMON PIE COOKIES

Steps:

• 1. Note: Prep time does not include cooling times.
• 2. In bowl, combine first 4 ingredients. Blend well. Chill.
• 3. Heat oven to 350 degrees. Shape dough into 1" balls. Place 2" apart on prepared cookie sheet. (I use parchment paper.) With thumb, make an imprint in the center of each cookie.
• 4. Bake at 350 degrees for 8-10 minutes until just golden. Remove from cookie sheet and cool.
• 5. For Filling: In medium saucepan, combine filling ingredients. Cook over low heat, stirring constantly, until thick and smooth. Cool.
• 6. Top each cookie with 1/4 tsp. filling. Garnish as desired.

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.

LEMON SHEET CAKE

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.

TART LEMON PIE

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 PIE COOKIES

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.

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

EASY LEMON SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet.
• Bake in the preheated oven until set, about 20 minutes. Cool completely.
• Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.