Title: Lemon Meringue Pie
Categories:
Yield: 100 Servings

1 ga WATER
1 1/8 qt WATER
2 13/16 c WATER; COLD
3 oz LEMON RIND
12 oz BUTTER PRINT SURE
15 EGGS SHELL
4 c LEMON FRESH
1 1/2 lb STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
7 1/2 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
1 1/2 oz SALT TABLE 5LB
3 oz SALT TABLE 5LB

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

1. SEE RECIPE NOS. IG001 AND I00100.

2. COMBINE SUGAR, SALT, LEMON RIND AND WATER, BRING TO A BOIL.

3. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO BOILING MIXTURE; COOK AT MEDIUM HEAT, STIRRING CONSTANTLY UNTIL
THICK AND CLEAR.

4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE
INTO REMAINING HOT MIXTURE, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT;
STIRRING FREQUENTLY, UNTIL MIXTURE RETURNS TO A BOIL. REMOVE FROM
HEAT.

5. ADD BUTTER OR MARGARINE, LEMON JUICE, AND FOOD COLORING; STIR
UNTIL WELL BLENDED. COOL SLIGHTLY.

6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH BAKED PIE SHELL.

7. 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
TOP OF PIE. LEAVE MERINGUE SOMEWHAT ROUGH ON TOP.

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

9. REFRIGERATE UNTIL READY TO SERVE.

10. CUT 8 WEDGES PER PIE.
:

NOTE: 1. IN STEP 5, 6 LB 3 OZ LEMONS A.P. (25 LEMONS) WILL YIELD
4 1/8 CUPS JUICE.

NOTE: 2. IN STEP 5, 8 OZ FROZEN LEMON JUICE CONCENTRATE AND 3 CUPS
COLD WATER MAY BE USED FOR FRESH LEMON JUICE.

Recipe Number: I03300

SERVING SIZE: 1/8 PIE

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