Lemon Pie by the Yard

I was trying to think of ideas for someone who cooks for a large group regularly and, in talking, found out that doing a lemon pie on a cookie sheet was a new idea to her. Growing up with all sorts of cakes and pies done on cookie sheets to serve large groups, I did not realize that this really is thinking outside the box. So, this is not really a recipe, as much as it is an idea to serve a larger group. It is easier to cut up and serve small squares than large pieces of pie.

Ingredients:

recipe for two pie crusts
2 packages of lemon pie filling or double homemade
6 beaten egg whites for meringue
1/2 cup sugar for meringue

Method

1. Pat pastry into rectangular shape, on floured surface then roll out to size of cookie sheet - actually a little more.
2. Roll up onto rolling pin and unroll unto cookie sheet. Trim edges where they are too high and add pieces where it is too low. (cut and paste)
3. Bake until golden at 400 F about 15 min.
4. Meanwhile, cook pie filling according to package instructions, or make homemade
5. Pour cooked filling into baked shell and let cool slightly while beating egg whites
6. Beat egg whites, gradually adding 1/2 cup sugar. Beat just until they are glossy and will stand up if dabbed with a spoon. Do not over-beat, because it will not spread nicely
7. Spread evenly onto pie crust, making sure the meringue touches the side crusts. For wave design, dab meringue with the back of a spoon.
8. Bake at 400 F for 7 - 8 min until golden.

Some like it served while still a little warm, but it does need to sit for several hours first. Refrigerate if not serving the same day. No need to cover, because the crust will keep better.

* NOTE - To keep meringue from sticking to knife while cutting, dip knife into hot water or run under hot tap water