Yield: 100 Portions (2 pans)
Each Portion: 1 piece
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| COOKIES, CHOCOLATE CRUSHED | 5 lb | 5 qt |
| SHORTENING | 2/3 lb | 1-1/2 cups |
| EGGS | 3-1/4 lb | 34 ea |
| JUICE, LIME, FROZEN, UNSWEETENED | 1 lb | 2 cup |
| LIMES, FRESH ZEST | 2 tbsp | 6 ea |
| FLOUR, WHEAT, GENERAL PURPOSE | 1-1/4 lb | 2-1/2 pt |
| SUGAR, GRANULATED | 6-7/8 lb | 1 gal |
| MARGARINE | 1/2 lb | 1 cup |
| WATER, HOT | 10 lb | 1-1/4 gal |
| SUGAR, GRANULATED | 1-3/4 lb | 1-1/2 pt |
- Crush chocolate wafer cookies to equal 5 quarts. In a mixer, combine the crushed cookies and shortening. Mix on low speed for 3 minutes. Divide among 2 large sheet pans. Press crust evenly into bottom of pans.
- Separate egg yolks from whites. In a heavy saucepan or steam kettle, beat egg yolks with lime juice and 2 tbsp lime zest. Place over low heat.
- Beat in flour, sugar, margarine and water, alternating each ingredient so as to maintain a smooth consistency. Cook stirring constantly for 3 minutes on medium low heat. Temperature must reach 155 F. or higher. Pour into the cookie crust.
- In a mixer, beat egg whites until stiff, but nut dry. Gradually add sugar and whip for 3 minutes. Spread over filling. Bake at 450 F. for 10 minutes or until meringue is brown.
- Chill for 1 hour before serving. Refrigerate product at 41 F. or lower. Keep refrigerated until time of service. Cut 6 x 9.