Lemon Chiffon Pie I.Desserts (Pastry and Pies) No.032
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|Yield: 100 Portions Each Portion: 1/6 Pie|
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|Pan Size: 9 inch Pie Pan Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells | |17.00 EA | 1. See Recipe Nos. I-G-1 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Dessert Powder, Gela| 3LB 12OZ| 8.75 Cup | 2. Dissolve gelatin in boiling |
|tin, Lemon | | | water; add cold water. Mix |
|Boiling Water | | 3.50 Qrt | until well blended. |
|Cold Water | | 2.00 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Lemon Juice | | 2.00 Cup | 3. Add juice and sugar to gelatin |
|Sugar, Extra Fine Gr| 8OZ| 1.00 Cup | mixture; mix until sugar is |
|anulated | | | dissolved. |
| | | | 4. Refrigerate until gelatin is |
| | | | thickened but not firm. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 3.75 Cup | 5. Pour cold water into chilled |
|Dessert Topping | 1LB | 1.00 Qrt | mixer bowl; add topping, milk, |
|Milk, Non Fat, Dry, | 3OZ| 0.75 Cup | sugar, and vanilla. Using |
|Milk Powder | | | whip, beat at low speed.... |
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | CONTINUED |
|anulated | | | 6. Or beat until well blended. |
|Vanilla Extract | | 2.00 Tbsp| Scrape down whip and bowl. |
| | | | Whip at high speed 5 to 10 mi- |
| | | | utes or until mixture forms |
| | | | stiff peaks...CONTINUED |
| | | | 7. Set aside for use in Step 7. |
|--------------------|----------|----------|-----------------------------------|
|Lemon Rind | 1OZ| 0.33 Cup | 6. Using whip, beat thickened |
| | | | gelatin at high speed 10 |
| | | | minutes or until foamy and |
| | | | soft peaks form. |
| | | | 7. Fold whipped topping and lemon |
| | | | rind into gelatin. Mix care- |
| | | | fully at low speed until |
| | | | well blended. |
| | | | 8. Pour about 5 cups filling |
| | | | into each baked pie shell. |
| | | | 9. Refrigerate about 2 hours or |
| | | | until set. Keep refrigerated |
| | | | until ready to serve. |
| | | |10. Cut 6 wedges per pie. |
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NOTE: 1. In Step 3, 3 lb lemons A.P. (12 lemons) will yield 2 cups
juice.
2. In Step 3, 1/2 cup frozen lemon juice concentrate and 1 1/2
cups cold water may be substituted for fresh lemon juice.
3. In Step 5, 3 lb 8 oz (1/2-No. 10 cn) canned topping, dessert
and bakery products, frozen may be used for all ingredients.