Cajun Lemon Sweet Dough Pies

Sweet Dough

 * 5 cups all-purpose flour
 * 2 teaspoons baking powder
 * ½ teaspoon salt
 * ½ cup unsalted butter, softened
 * ¼ cup vegetable shortening
 * 1½ cups granulated sugar
 * 2 large eggs
 * ⅔ cup milk
 * 1 teaspoon vanilla extract

Filling

 * ½ cup granulated sugar
 * 2 tablespoons cornstarch
 * ⅛ teaspoon salt
 * ½ cup water
 * ¼ cup milk
 * 2 large egg yolks
 * 2 teaspoon unsalted butter
 * ¼ cup fresh lemon juice
 * 1 teaspoon lemon zest, grated

Sweet Dough

 * 1) Into a bowl sift together flour, baking powder, and salt.
 * 2) In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy.
 * 3) Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla extract (batter will appear curdled).
 * 4) With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough.
 * 5) Halve dough and form each piece into a disk.
 * 6) Chill dough, wrapped in plastic wrap, until firm, about 3 hours.
 * 7) Cut twenty-four 6-inch squares of wax paper.
 * 8) Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about ⅛ inch thick).
 * 9) Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet.
 * 10) If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm.
 * 11) Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet.
 * 12) Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying.
 * 13) Dough may be made 1 day ahead and chilled.

Filling

 * 1) In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved.
 * 2) In a bowl whisk together yolks.
 * 3) Cook milk mixture over moderate heat, whisking, until it comes to a boil.
 * 4) Gradually whisk about ½ cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture.
 * 5) Bring custard to a slow boil, whisking, 1 minute.
 * 6) Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted.
 * 7) Cover surface of filling with plastic wrap.
 * 8) Filling may be made 1 day ahead and chilled.
 * 9) Do not stir filling or it will break down.
 * 10) Preheat oven to 375°F, and lightly butter 2 baking sheets.
 * 11) Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round.
 * 12) Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly.
 * 13) Transfer pie to baking sheet, discarding paper, and crimp edge with a fork.
 * 14) Prick pie with fork once.
 * 15) Make 11 more pies with remaining dough rounds and filling.
 * 16) Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool.
 * 17) Pies may be made 4 hours ahead and chilled, covered.
 * 18) Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).