Lemon Meringue Pie I.Desserts (Pastry and Pies) No.033
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|Yield: 100 Portions Each Portion: 1/6 Pie|
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|Pan Size: 9 inch Pie Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells | |17.00 EA | 1. See Recipe Nos. I-G-1 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 10LB | 5.50 Qrt | 2. Combine sugar, salt, lemon |
|anulated | | | rind, and water. Bring to a |
|Salt | 2OZ| 3.00 Tbsp| boil. |
|Lemon Rind | 3OZ| 1.00 Cup | |
|Cold Water | | 1.50 Gal | |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 2LB | 6.50 Cup | 3. Combine cornstarch and water; |
|Cold Water | | 1.50 Qrt | stir until smooth. Add gradu- |
| | | | ally to boiling mixture; cook |
| | | | at medium heat, stirring con- |
| | | | stantly,until thick and clear. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | 4. Stir about 1 qt of hot mixture |
|Fresh | | | into eggs. Slowly pour egg |
| | | | mixture into remaining hot |
| | | | mixture, stirring constantly.. |
| | | | CONTINUED. |
| | | | 5. Cook at medium heat; stirring |
| | | | frequently, until mixture |
| | | | returns to a boil. Remove |
| | | | from heat. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB | 2.00 Cup | 5. Add butter or margarine, lemon |
|Lemon Juice | | 5.50 Cup | juice, and food coloring; stir |
|Food Coloring, Yello| |2-3 drops | until well blended. Cool |
|w | | | slightly. |
| | | | 6. Pour 2 3/4 to 3 cups filling |
| | | | into each baked pie shell. |
| | | | 7. Prepare Meringue (Recipe No. |
| | | | I-5 or I-6). Spread 2 1/2 cups |
| | | | completely over warm filling |
| | | | (122`F.) in each pan... |
| | | | CONTINUED. |
| | | | 8. Meringue should touch inner |
| | | | edge of crust all around and |
| | | | completely cover top of pie. |
| | | | Leave meringue somewhat rough |
| | | | on top. |
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NOTE: 1. In Step 2, Pie Filling Mix, Lemon may be used for all
ingredients. Prepare 1 1/2 No. 10 cn according to
instructions on container.
2. In Step 5, 8 lb 4 oz lemons A.P. (33 lemons) will yield
5 1/2 cups juice.
3. In Step 5, 11 oz frozen lemon juice concentrate and 33 oz
cold water may be substituted for fresh lemon juice.
4. For a thicker pie, use 13 pie shells in Step 1; pour about
3 1/2 cups filling into each baked pie shell in Step 6.
Cut 8 wedges per pie in Step 10.
VARIATION
1. LEMON MERINGUE PIE (EGG YOLKS): Follow Step 1 thru 3. In
Step 4, use 4 lb 12 oz (48 eggs) fresh whole eggs. Separate
whites from yolks. Reserve whites to prepare Meringue
(Recipe No. 1-5). Beat yolks; add to thickened mixture.
CONTINUED.
2. LEMON MERINGUE PIE (EGG YOLKS): CONTINUED: Follow Steps 5
and 6. In Step 7, use reserved whites. Follow Steps 8
thru 10.
3. LEMON MERINGUE PIE (PIE FILLING PREPARED): Follow Step 1.
Omit Steps 2 thru 5. In Step 6, use about 3 1/2 gal
(4 1/4-No. 10 cn) canned prepared lemon pie filling. Heat
filling to 122`F; pour about 3 1/4 cups into each baked pie
shell. Follow Steps 7 thru 10.