Lemon Chiffon Pie

Title: Lemon Chiffon Pie
Subject: pie shell; lemon juice; salt; sugar; eggs; gelatin; cold water; lemon rind; whipped cream
Description: • lemon chiffon pie

Beat egg yolks and put in top
of a double boiler with lemon juice, salt,
and ¼ cup of sugar. Cook over hot water
until of custard consistency. Then add
gelatin which has been soaking in cold
water. When gelatin has dissolved stir in
lemon rind. Cool. When mixture begins
to thicken, fold in egg whites which have
been stiffly beaten with the remaining ½
cup of sugar. Fill a baked 9-inch pie shell
and chill in the refrigerator. Sweetened
whipped cream makes a delicious top-
ping for this pie.

½ cup lemon juice
½ teaspoon salt
¾ cup sugar
4 eggs
1 tablespoon unflavored gelatin,
dissolved in
¼ cup cold water
1 teaspoon grated lemon rind

Tested by The American Home

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[photograph of lemon chiffon pie]

• lemon chiffon pie

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# Lemon Chiffon Pie

*Tested by The American Home*

## Ingredients

- 1 baked 9-inch pie shell
- 1/2 cup lemon juice
- 1/2 tsp salt
- 3/4 cup sugar, divided
- 4 eggs, separated
- 1 Tbsp unflavored gelatin, dissolved in 1/4 cup cold water
- 1 tsp grated lemon rind
- Sweetened whipped cream, for topping

## Instructions

1. Beat egg yolks and put in top of a double boiler with lemon juice, salt, and 1/4 cup of sugar.
2. Cook over hot water until of custard consistency.
3. Add gelatin which has been soaking in cold water.
4. When gelatin has dissolved, stir in lemon rind.
5. Cool.
6. When mixture begins to thicken, fold in egg whites which have been stiffly beaten with the remaining 1/2 cup of sugar.
7. Fill a baked 9-inch pie shell and chill in the refrigerator.
8. Serve with sweetened whipped cream as a topping.
Creator: Alberta P. Thornton
Source: RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay)
Date: 1950s
Rights: Personal/Family
Format: Clipped recipe
Identifier: RCA0005-20260528-0031
Coverage: Maine, US