10 1/2 c WATER; BOILING
2 7/8 c WATER; COLD
1 1/2 c WATER; COLD
2 3/4 c WATER; COLD
1 oz LEMON RIND
3 oz MILK; DRY NON-FAT L HEAT
12 oz LEMON FRESH
6 lb FLOUR GEN PURPOSE 10LB
3 oz SUGAR; GRANULATED 10 LB
6 oz SUGAR; GRANULATED 10 LB
2 13/16 lb DSRT PWD LIME #2 1/2
12 oz TOPPING DES & BAK
3 9/16 lb SHORTENING; 3LB
2 tb IMITATION VANILLA
3 oz SALT TABLE 5LB
PAN: 9-INCH PIE PAN
:
1. SEE RECIPE NOS. IG001 AND I00100.
2. DISSOLVE GELATIN IN BOILING WATER; ADD COLD WATER. MIX UNTIL
WELL BLENDED.
3. ADD JUICE AND SUGAR TO GELATIN MIXTURE; MIX UNTIL SUGAR IS
DISSOLVED.
4. REFRIGERATE UNTIL GELATIN IS THICKENED; BUT NOT FIRM.
5. POUR COLD WATER INTO CHILLED MIXER BOWL; ADD TOPPING, MILK, SUGAR,
AND VANILLA. USING WHIP, BEAT AT LOW SPEED 3 MINUTES OR UNTIL WELL
BLENDED. SCRAPE DOWN WHIP AND BOWL. WHIP AT HIGH SPEED 5 TO 10 MINUTES OR
UNITL MIXTURE FORMS STIFF PEAKS. SET ASIDE FOR USE IN STEP 7.
6. USING WHIP, BEAT THICKENED GELATIN AT HIGH SPEED 10 MINUTES OR UNTIL
FOAMY AND SOFT PEAKS FORM.
7. FOLD WHIPPED TOPPING AND LEMON RIND INTO GELATIN. MIX CAREFULLY AT LOW
SPEED UNTIL WELL BLENDED.
8. POUR ABOUT 1 1/4 QT FILLING INTO EACH BACKED PIE SHELL.
9. REFRIGERATE ABOUT 2 HOURS OR UNTIL SET. KEEP REFRIGERATED UNTIL
SET. KEEP REFRIGERATED UNTIL READY TO SERVE.
10. CUT 8 WEDGES PER PIE.
:
NOTE: 1. IN STEP 3, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2
CUPS JUICE.
NOTE: 2. IN STEP 3, 6 TBSP FROZEN LEMON JUICE CONCENTRATE AND 1 1/8
CUPS COLD WATER MAY BE USED FOR FRESH LEMON JUICE.
NOTE: 3. IN STEP 5, 2 LB 10 OZ (1/3-6 1/2 TO 7 LB CN) CANNED TOPPING,
DESSERT AND BAKERY PRODUCTS, FROZEN MAY BE USED FOR ALL INGREDIENTS.
Recipe Number: I03200
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings