Lemon Chiffon Pie

Ingredients

• 1 9-inch baked pie shell
• 1 cup sugar
• 2 tbsp cornstarch
• 1 envelope 1 tablespoon unflavored gelatin
• ½ tsp salt
• 1½ cup water
• ¼ cup butter
• 2 tbsp grated lemon rind
• ⅓ cup unstrained lemon juice
• 4-6 drops yellow food coloring
• 1 cup whipping cream

Method

1. Make a 9-inch baked pie shell. Combine the sugar, cornstarch, gelatin and salt in a saucepan. Gradually stir in the water. Add the butter. Bring to a rolling boil, stirring constantly; boil 1 minute.
2. Remove from heat. Stir in the lemon rind, juice and food coloring. Chill until the mixture mounds slightly when dropped from a spoon. Stir until smooth.
3. Whip the cream until stiff and gently fold into the lemon filling. Pile the filling into the baked pie shell and chill about 3 hours or until set.

Notes

Handwritten card. The method continues on the back of the card (scanned as peach-sweetheartb.webp).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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