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Lemon Chiffon Pie II (VRP 034)

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Lemon Chiffon Pie

Lemon Chiffon Pie

Lemon Chiffon Pie Recipe Card Front

Front of the Lemon Chiffon Pie recipe card.

Lemon Chiffon Pie

Lemon Chiffon Pie Recipe Card Back

Back of the Lemon Chiffon Pie recipe card.

Vintage Recipe Box 034

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Click here to read the history of  VRP034 – Lot of Recipes with no box and click here to view all the VRP034 Vintage Recipe Box Recipes

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Lemon Chiffon Pie Recipe

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Lemon Chiffon Pie

Lemon Chiffon Pie (VRP 034)


  • 1 9" Graham cracker or vanilla wafer pie crust
  • 1 envelope unflavored gelatin
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 4 eggs, separated
  • 1/3 cup water
  • 1 tablespoon lemon peel, grated
  • 1/4 cup lemon juice
  • 1/2 cup whipped cream, whipped
  • shredded lemon peel for garnish


  1. In a 1 quart saucepan mix well the gelatin, salt, and sugar
  2. In a small bowl with a wire whisk, beat egg yolks with water, lemon peel, and lemon juice
  3. Stir the egg mixture into the gelatin mixture
  4. Cook over medium heat stirring until mixture is thickened and coats the spoon
  5. Remove from the heat
  6. In a large bowl with a mixer at high speed, beat egg whites until soft peak forms
  7. Gradually sprinkle in 1/2 cup sugar beating until sugar is dissolved
  8. With rubber spatula, gently fold lemon mixture into egg whites just until blended
  9. Spoon mixture into pie crust and refrigerate pie until lemon chiffon filling is set
  10. To serve, spoon whipped cream into mounds
  11. Sprinkle with shredded lemon peel on top

Lemon Chiffon Pie


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