4 pounds Pastry for One-Crust Pies
1 1/2 ounces unflavored gelatin
1 3/4 cups cold water
13 ounces egg yolks (about 21 total), beaten
24 ounces granulated sugar
2 teaspoons salt
2 1/2 cups lemon juice
2 tablespoons lemon peel, grated
24 ounces egg whites (about 21 total)
18 ounces granulated sugar
1 quart whipping cream
1/2 cup granulated sugar
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8 inch pies, see Notes. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown.
2. Sprinkle gelatin over water. Let stand 10 minutes.
3. Add 1 lb 8 oz sugar, salt, and lemon juice to egg yolks. Cook in steam-jacketed kettle or over hot water until consistency of custard. Remove from heat. Add softened gelatin. Stir until dissolved.
4. Add lemon peel. Chill until mixture begins to congeal.
5. Beat egg whites until frothy. Gradually add 1 lb 2 oz sugar and beat until meringue will form soft peaks. Fold into lemon mixture. Scale into baked pie shells, 1 lb (4 cups) per pie. Cool quickly (within 4 hours) to below 41°F. Refrigerate until served.
6. Just before serving, whip cream and 1/2 cup sugar. Spread 1 cup cream over each pie.
1 1/2 ounces unflavored gelatin
1 3/4 cups cold water
13 ounces egg yolks (about 21 total), beaten
24 ounces granulated sugar
2 teaspoons salt
2 1/2 cups lemon juice
2 tablespoons lemon peel, grated
24 ounces egg whites (about 21 total)
18 ounces granulated sugar
1 quart whipping cream
1/2 cup granulated sugar
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8 inch pies, see Notes. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown.
2. Sprinkle gelatin over water. Let stand 10 minutes.
3. Add 1 lb 8 oz sugar, salt, and lemon juice to egg yolks. Cook in steam-jacketed kettle or over hot water until consistency of custard. Remove from heat. Add softened gelatin. Stir until dissolved.
4. Add lemon peel. Chill until mixture begins to congeal.
5. Beat egg whites until frothy. Gradually add 1 lb 2 oz sugar and beat until meringue will form soft peaks. Fold into lemon mixture. Scale into baked pie shells, 1 lb (4 cups) per pie. Cool quickly (within 4 hours) to below 41°F. Refrigerate until served.
6. Just before serving, whip cream and 1/2 cup sugar. Spread 1 cup cream over each pie.
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