Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 350 degrees F. Oven
17-1 crust pie shells, baked
5-1/2 quart (10 lb) sugar, granulated
3 tablespoon (2 oz) salt
1 cup (3 oz) lemon rind, grated
1-1/2 gallon water
1-1/2 quart cornstarch
1-1/2 quart water, cold
1 quart (48 egg yolks) eggs, yolks, slightly beaten
2 cups (1 lb) butter or margarine
5-1/2 cups (juice, lemon
2 to 3 drops food coloring, yellow (optional)
Meringue (use leftover 48 egg whites)
Prepare One-Crust Pie Shells. Set aside. Bring sugar, salt, rind, and 1-1/2 gallon water to
a boil. Combine cornstarch and 1-1/2 quart water. Add gradually to boiling mixture; cook
over medium heat until thick, stirring constantly. Separate yolks and whites. Reserve
whites for use in Meringue recipe. Stir about 1 quart of hot mixture into egg yolks. 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:
8 lb 4 oz lemons A.P. (2-3/4 dozen) will yield 5-1/2 cups juice.
11 oz frozen lemon juice concentrate (3 plus 1) and 33 oz cold water may be
substituted for fresh lemon juice.
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.
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.