Recipe#332

Servings: YIELD: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

17-1 crust pie shells, baked
5 1/2 qt. (10 lb) sugar, granulated
3 tbsp. (2 oz) salt
1 cup (3 oz) lemon rind, grated
1 1/2 gal. water
1 1/2 qt. cornstarch
1 1/2 qt. water, cold
1 qt. (20 eggs) eggs, whole, slightly beaten
2 cups (1 lb) butter or margarine
5 1/2 cups (juice, lemon
2 to 3 drops food coloring, yellow (optional)

INSTRUCTIONS

Prepare One-Crust Pie Shells. Set aside. Bring sugar, salt, rind, and 1 1/2 gal water to a boil. Combine cornstarch and 1 1/2 qt. water. Add gradually to boiling mixture; cook over medium heat until thick, stirring constantly. Stir about 1 qt of hot mixture into eggs. Pour slowly into remaining hot mixture, stirring constantly. Continue heating until mixture returns to a boil, stirring frequently. Turn off heat. Add butter or margarine and juice. Mix well. Cool slightly. Pour about 2 3/4 to 3 cups filling into each baked pie shell. Cover each pie with Meringue. Bake 16 to 20 minutes. Cut 6 wedges per pie.

NOTE: 1. 8 lb 4 oz lemons A.P. (2 3/4 dozen) will yield 5 1/2 cups juice.
2. 11 oz frozen lemon juice concentrate (3 plus 1) and 33 oz cold water may be substituted for fresh lemon juice.
3. 5 1/2 cups reconstituted lemon juice made from canned instant juice may be substituted for fresh lemon juice. Mix according to instructions on container.
4. If a thicker pie is desired, use 13 pie shells. Pour about 3 1/2 cups filling into each baked pie shell. Cut 8 wedges per pie.