"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sugar Cookie Lemon Pie Recipe

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This recipe for Sugar Cookie Lemon Pie, by , is from The Whitmer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Timothy and Babette Whitmer - Allen, TX
Added: Friday, March 13, 2009


1 20-oz. Pillsbury sugar cookie dough
1 1/3 cup sugar
1/3 cup corn starch
2 eggs
1/2 cup lemon juice
1 1/2 cup boiling water
2 Tablespoons butter

Preheat oven to 350 degrees.

Cut cookie dough roll in half placing half of the dough in the fridge. The other half of the roll, slice into disks. Smash disks into 9-inch GLASS pie pan until the bottom and sides are completely covered.

In a heavy sauce pan over medium heat combine sugar, cornstarch, and eggs. Mix well. Gradually stir in lemon juice and boiling water. STIR CONSTANTLY until the mixture thickens. Cook for one minute longer. Remove from heat. Add butter stirring until melted.

Pour mixture into cookie crust. Take the other half of cookie dough from fridge. Slice into disks. Flatten disks with your hands and place on top of the pie until top is covered.

Bake for 15 minutes or until golden brown. If the top needs browning, turn on broil and watch until brown. Take out of oven and sprinkle with sugar (raw sugar looks prettier). Place in fridge to cool. Serve chilled.




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