22 ounces egg yolks (about 35 total)
5 cups lemon juice
3 ounces margarine, softened
6 pounds granulated sugar
19 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
3 quarts milk
2 pounds egg whites (about 27 total)
Servings: 60
1. Beat egg yolks, lemon juice, and margarine together until lemon colored.
2. Combine sugar, flour, and salt.
3. Add dry ingredients and milk alternately to egg mixture on low speed, ending with dry ingredients.
4. Beat egg whites on high speed, until stiff, using wire whip attachment. Blend into egg mixture on low speed.
5. Pour pudding into two 12x20x2-inch counter pans, 9 lb 8 oz per pan. Set filled pans in two other counter pans that have been filled half full with boiling water. Bake at 350°F for 1 hour. Cut 5x6.
Servings: 60
5 cups lemon juice
3 ounces margarine, softened
6 pounds granulated sugar
19 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
3 quarts milk
2 pounds egg whites (about 27 total)
Servings: 60
1. Beat egg yolks, lemon juice, and margarine together until lemon colored.
2. Combine sugar, flour, and salt.
3. Add dry ingredients and milk alternately to egg mixture on low speed, ending with dry ingredients.
4. Beat egg whites on high speed, until stiff, using wire whip attachment. Blend into egg mixture on low speed.
5. Pour pudding into two 12x20x2-inch counter pans, 9 lb 8 oz per pan. Set filled pans in two other counter pans that have been filled half full with boiling water. Bake at 350°F for 1 hour. Cut 5x6.
Servings: 60
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