COOKIE SHEET LEMON PIE

Combine:

2 ½ c flour

2 ½ sticks butter

2 /12 T sugar

Press into cookie pan and bake at 350 for 15 minutes.  Let cool

 

In mixer blend:

2 ½ pkgs cream cheese (soft) 

 ½ c powdered sugar.  

Spread gently on cooled crust.

Make 2 boxes of lemon pie filling as directed (or use recipe below).

Cool and spread on cheese mixture.

Refrigerate.

About an hour before serving spread Cool Whip or freshly whipped cream over top.  Cut in squares.

 

Lemon Filling:

4 T flour

4 T cornstarch

2 t grated lemon rind

¾ c lemon juice

1 c sugar

1 ¼ c water

3 T butter melted

4 egg yolks

 

Combine dry ingred, lemon rind, juice and sugar in a saucepan.  Add water and blend until smooth.  Stir over low heat until mixture comes to a boil and thickens.  Reduce heat and stir another 2 minutes.  Remove from heat and stir in the butter and lightly beaten egg yolks.  Stir until butter has melted.  Cool.  Spread cool filling over shortbread.

Top with Cool Whip or freshly whipped cream. Add 2 T Cool Whip to stabilize whipped cream so it doesn't separate.