Recipes for a Crowd

1 Crush chocolate wafer cookies to equal 5 quarts. In a mixer, combine the crushed cookies and shortening. Mix on low speed for 3
minutes. Divide among large sheet pans. Press crust evenly into bottom of pans.
2 Separate egg yolks from whites. In a heavy saucepan or steam kettle, beat egg yolks with lime juice and 2 tablespoon lime zest.
Place over low heat.
3 Beat in flour, sugar, margarine, and water, alternating each ingredient so as to maintain a smooth consistency. Cook stirring
constantly for 3 minutes on medium low heat. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Pour into
the cookie crust.
4 In a mixer, beat egg whites until stiff, but not dry. Gradually add sugar and whip for 3 minutes. Spread over filling. Bake at 450 F.
for 10 minutes or until meringue is brown.
5 Chill for 1 hour before serving. Cut 6 by 9. CCP: Hold for service at 41 F. or lower.