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Name: Lemon Chiffon Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 2 tb IMITATION VANILLA; 3 oz Salt; 10 1/2 c WATER; BOILING; 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 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 All Purpose Flour; 3 oz SUGAR; GRANULATED 10 LB

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INGREDIENTS

2 tb IMITATION VANILLA
3 oz Salt
10 1/2 c WATER; BOILING
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 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 All Purpose Flour
3 oz SUGAR; GRANULATED 10 LB

INSTRUCTIONS

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 (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Lemon Chiffon Pie

2 tb IMITATION VANILLA
3 oz Salt
10 1/2 c WATER; BOILING
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 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 All Purpose Flour
3 oz SUGAR; GRANULATED 10 LB

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 Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 100 Servings

Calories: 324
Calories from Fat: 186 (57%)

Amt Per Serving		% DV

	Total Fat 20.7g	28 %
	Saturated Fat 8.3g	41 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 2.4g
Cholesterol 12.2mg		4 %
Sodium 25.9mg		1 %
Potassium 180.9mg		5 %
Total Carbohydrate 30.1g		9 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 27.7g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 324

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