Lemon Chiffon Pie
Lemon Chiffon Pie Recipe Card Front
Front of the recipe card for Lemon Chiffon Pie.
Lemon Chiffon Pie Card Back
Back of the recipe card for Lemon Chiffon Pie.
Vintage Recipe Box 100
There are lots of fun recipes to read in the box this recipe for Lemon Chiffon Pie was with.
Click here to read the history of Vintage Recipe Box 100 and click here to view all of Vintage Recipe Box 100 recipes.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this Lemon Chiffon Pie recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Vintage Cookbooks
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
Lemon Chiffon Pie Recipe
If you make this Lemon Chiffon Pie recipe, please share your photos and comments below!
Lemon Chiffon Pie (VRP 100)
Ingredients
- 1 tbsp gelatin
- ¼ cup cold water
- 4 eggs
- 1 tsp grated rind
- 1 cup sugar
- ½ cup lemon juice
- ½ tsp salt
- 1 cup heavy cream whipped
Instructions
- Soak gelatin in cold water 5 min.
- Separate eggs, add ½ cup sugar [to] lemon juice and salt to beaten egg yolk and cool in double boiler until thick.
- Add gelatin to hot egg custard, stir until dissolved ([over])
- Add grated lemon rind. Cool. Beat egg white until stiff but not dry
- Beat remaining ½ cup sugar into egg white.
- Fold into custard.
- Pour in to baked pie shell, chill.
- Top with whipped cream, serve.