Title: Lemon Meringue Pie (Pie Filling)
Categories:
Yield: 100 Servings

2 13/16 c WATER; COLD
6 lb FLOUR GEN PURPOSE 10LB
3 9/16 lb SHORTENING; 3LB
3 oz SALT TABLE 5LB

PAN: 9-INCH PIE PAN TEMPERATURE: 350 F. OVEN
:

1. SEE RECIPE NOS. IG001 AND I00100.

2. USE CANNED PREPARED LEMON PIE FILLING. HEAT FILLING TO 122 F.;
POUR ABOUT 3 1/4 CUPS INTO EACH BAKED PIE SHELL.

3. PREPARE MERINGUE (RECIPE NO. I00500). SPREAD 2 1/2 CUPS
COMPLETELY OVER WARM FILLING (122 F.) IN EACH PAN. MERINGUE
SHOULD TOUCH INNER EDGE OF CRUST ALL AROUND AND COMPLETELY COVER TOP
OF PIE. LEAVE MERINGUE SOMEWHAT ROUGH ON TOP.

4. BAKE 15 TO 20 MINUTES OR UNTIL LIGHTLY BROWNED.

5. REFRIGERATE UNTIL READY TO SERVE.

6. CUT 8 WEDGES PER PIE.

Recipe Number: I03301

SERVING SIZE: 1/8 PIE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.