Lemon Chiffon Pie from A Recipe in 1938
Lemon Chiffon Pie
- 1 1/2 cups water
- 6 tablespoons sugar
- 1/2 tsp. salt
- 3 1/2 tablespoons lemon juice
- 1 1/2 tablespoons grated lemon rind
- 1/4 cup corn starch
- 5 egg whites
- 1/4 cup sugar
1.) Bring water, 6 tablespoons sugar and salt to a boiling point.
2.) Mix together lemon juice, lemon rind and cornstarch; slowly
3.) Add to sugar syrup (she spelled it sirup), stirring constantly; cook
over low heat until thick and clear, occasionally stirring.
4.) Beat egg whites to soft peaks stage, slowly beat in sugar until
whites are stiff but not dry. Fold in hot cornstarch mixture.
5.) Pour immediately into Graham Cracker Crust. Chill in icebox
Her additional notes indicate she made four pies at once for her
large dinners---she gave for special events.
Note: My Grandmother Knight wrote: My mother and I picked Lemons from her Lemon trees, that grew around the fishpond. They had to be 2 inches long before they are ripe.
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© 2022 Barbara Purvis Hunter