Lemon Chiffon Pie

Chiffon pies with gelatin date to the 1920s, but were popularized in the 1940s.

From a box sold in Canby, Oregon.

Lemon Chiffon Pie

4 eggs
1 c. sugar
3T. lemon juice
lemon rind
1/2 T. Knox Gelatin in 1/3 c. water (cold)

Separate eggs. Beat yolks; add 1/2 c. sugar, lemon juice, and lemon rind. Cook in double boiler until thick and creamy; take off stove and add gelatin in water.

Beat egg whites until almost stiff. Add 1/2 c. sugar and beat again.

Fold whites into cooked mixture and stir all well. Pour into baked, cooled shell; let set 3 hours. Serve with whipped cream.

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