4 pounds Pastry for One-Crust Pies
2 1/4 quarts water
2 teaspoons salt
3 lemon rinds, grated
56 ounces granulated sugar
12 ounces cornstarch
3 cups cold water
1 1/2 cups egg yolks (about 16 total), beaten
3 ounces margarine
1 1/2 cups lemon juice
18 ounces egg whites (about 16 total)
1/2 teaspoon salt
1 pound granulated sugar
1/2 teaspoon cream of tartar
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown.
2. Heat water, salt, and lemon peel to boiling point.
3. Mix sugar and cornstarch. Add cold water and stir until mixed. Add slowly to boiling water, stirring constantly with wire whip. Cook until thickened and clear. Remove from heat.
4. Add, while stirring, a small amount of hot mixture to egg yolks. Add to remaining hot mixture, stirring constantly. Return to heat and cook about 5 minutes. Remove from heat.
5. Add margarine and lemon juice. Blend. Scale into baked pie shells, 1 lb 10 oz (3 1/2 cups) per pie.
6. Prepare Meringue. Cover each pie with 5 oz meringue.
7. Bake at 375°F for 10-12 minutes, or until meringue is golden brown. Cook quickly (within 4 hours) to temperature below 41°F.
8. Refrigerate until served.
Yield: 7 7/8 inch pies
For eight 8-inch pies, use 2 lb 8 oz dough portioned 5 oz per pie. Use 3 cups filling per pie.
2 1/4 quarts water
2 teaspoons salt
3 lemon rinds, grated
56 ounces granulated sugar
12 ounces cornstarch
3 cups cold water
1 1/2 cups egg yolks (about 16 total), beaten
3 ounces margarine
1 1/2 cups lemon juice
18 ounces egg whites (about 16 total)
1/2 teaspoon salt
1 pound granulated sugar
1/2 teaspoon cream of tartar
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown.
2. Heat water, salt, and lemon peel to boiling point.
3. Mix sugar and cornstarch. Add cold water and stir until mixed. Add slowly to boiling water, stirring constantly with wire whip. Cook until thickened and clear. Remove from heat.
4. Add, while stirring, a small amount of hot mixture to egg yolks. Add to remaining hot mixture, stirring constantly. Return to heat and cook about 5 minutes. Remove from heat.
5. Add margarine and lemon juice. Blend. Scale into baked pie shells, 1 lb 10 oz (3 1/2 cups) per pie.
6. Prepare Meringue. Cover each pie with 5 oz meringue.
7. Bake at 375°F for 10-12 minutes, or until meringue is golden brown. Cook quickly (within 4 hours) to temperature below 41°F.
8. Refrigerate until served.
Yield: 7 7/8 inch pies
For eight 8-inch pies, use 2 lb 8 oz dough portioned 5 oz per pie. Use 3 cups filling per pie.
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