Preheat the oven to 375 degrees F (190 C).
Grease and flour a large baking sheet, or line a large baking sheet with parchment.
Flour both sides of your piecrusts, then roll flat with a rolling pin. Using a 3 to 4-inch (7.5 to 10 cm) star-shaped cookie cutter, cut twenty four stars from the dough, twelve for bottoms crust and twelve for the top crust.
Lay out the twelve bottom crusts on the prepared baking sheet. Brush each bottom crust with egg white, using a silicone basting brush.
Dispense a 1 1/2-inch (about 4 cm) dollop of lemon filling in the center of each bottom crust. Place a top crust over each bottom crust and press firmly around the sides only, sealing the filling inside.
Seal your edges completely by pressing a fork to make indents around the edges.
Bake on center rack for 15 to 18 minutes. The crust will be nice and golden. Remove from oven, and transfer to a cooling rack.
Sift the confectioners' sugar over top. Allow to cool for 15 minutes before serving.
Serve with a big old pink lemonade smile!