Recipe: Lemon Meringue Pie (Pie Filling)

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Yield: 100 Servings

1 1/2 ga WATER; BOILING
2.813 c WATER; COLD

      6 c  WATER; COOL
      6 lb FLOUR GEN PURPOSE 10LB
  3.563 lb SHORTENING; 3LB
      3 oz SALT TABLE 5LB

PAN:  9-INCH PIE PAN                            TEMPERATURE:  350 F.

OVEN
:

SEE RECIPE NO. IG001 AND I00100.
COMBINE CUPS COOL WATER WITH LEMON PIE FILLING MIX, READY-TO-COOK. ADD MIXTURE TO BOILING WATER; MIX WELL. COOK AT MEDIUM HEAT STIRRING CONSTANTLY UNTIL MIXTURE COMES TO A BOIL. COOL SLIGHTLY. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
PREPARE MERINGUE (RECIPE NO. I00500). SPREAD 2 1/2 CUPS COMPLETELY OVER WARM FILLING (122 F.) IN EACH PAN. MERINGUE SHOUDL TOUCH INNER EDGE OF CRUST ALL AROUND AND COMPLETELY COVER TOP OF PIE. LEAVE MERINGUE SOMEWHAT ROUGH ON TOP.
BAKE 15 TO 20 MINUTES OR UNTIL LIGHTLY BROWNED.
REFRIGERATE UNTIL READY TO SERVE.
CUT 8 WEDGES PER PIE.

Recipe Number: I03302

SERVING SIZE: 1/8 PIE

From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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