Description
Whip up these lemon pie cookie sheet delights that bring sunshine to your table with minimal effort. Fresh zesty flavors and buttery crumbles make this simple treat a total crowd-pleaser everyone craves.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 4 large egg whites
- 4 large egg yolks
- 1.5 cups water
Supporting Ingredients:
- 1 cup unsalted butter
- 0.5 cup vegetable shortening
- 0.5 cup fresh lemon juice
Finishing Ingredients:
- 6 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 0.25 teaspoon salt
- 0.25 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 6–8 tablespoons ice water
- 1 tablespoon yellow food coloring (optional)
Instructions
- Mix 2 ½ cups flour and 1 teaspoon salt in a spacious mixing bowl, ensuring even distribution.
- Drop 1 cup cold butter cubes and ½ cup cold shortening into the flour mixture. Quickly break down the fat using fingertips until the texture resembles coarse, uneven crumbs.
- Pour 6-8 tablespoons ice water gradually into the dough, stirring gently after each tablespoon. Stop mixing when the dough feels slightly rough but holds together.
- Split the dough into two equal portions. Press each portion into a flat disk, then wrap tightly in plastic wrap. Refrigerate for minimum 30 minutes.
- Dust your work surface with flour. Roll one dough disk into a circle larger than your cookie sheet, about 13×18 inches wide.
- Transfer the rolled dough carefully onto the cookie sheet. Gently press the dough into sheet corners and sides, ensuring complete coverage.
- Slice off any overhanging dough edges. Crimp the border using a fork, creating decorative ridges.
- Pierce the entire crust bottom with a fork to prevent bubbling during baking.
- Heat the oven to 375°F. Bake the crust for 15-20 minutes until golden, using pie weights to prevent excessive puffing.
- Combine 1 ½ cups sugar, 6 tablespoons cornstarch, and ¼ teaspoon salt in a saucepan. Whisk smoothly with 1 ½ cups water and ½ cup lemon juice.
- Cook the mixture over medium heat, stirring constantly until it boils and thickens, approximately 5-7 minutes.
- Temper 4 egg yolks by slowly mixing a small amount of hot liquid into them, whisking continuously.
- Return the tempered yolks to the saucepan. Cook for one additional minute, stirring constantly until extremely thick.
- Remove from heat. Stir in 2 tablespoons butter, 1 tablespoon lemon zest, and optional yellow food coloring.
- Pour the hot filling evenly across the pre-baked crust.
- Whip 4 egg whites using an electric mixer until soft peaks form. Add ¼ teaspoon cream of tartar and continue beating.
- Gradually incorporate ½ cup sugar, one tablespoon at a time. Beat until peaks become stiff and glossy.
- Blend in 1 teaspoon vanilla extract.
- Spread meringue over hot filling, ensuring complete coverage and sealed edges.
- Bake at 350°F for 12-15 minutes until meringue turns golden brown.
- Allow the pie to cool completely on a wire rack before serving.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
- Work with cold butter and handle the dough minimally to prevent the crust from becoming tough.
- Use a kitchen torch for precise meringue browning if you prefer more control than oven broiling.
- Gluten-free bakers can substitute regular flour with a 1:1 gluten-free baking blend for an equally delicious dessert.
- Prep Time: 40 minutes
- Cook Time: 22-28 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 287
- Sugar: 18 g
- Sodium: 111 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 70 mg