Lemon Velvet Pie Recipe

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Lemon Velvet Pie

Billie Neal

By
@WildExpectation

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and really like or are unusual due to ingredients or possibly due to the number of recipes with the same name but are different in some way. I hope you enjoy.
I know some the recipes are really lacking in some or all areas, but I am posting them as they are in the cookbook


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Rating:

Comments:

Serves:

7

Ingredients

1 1/3 c
sugar
6 Tbsp
corn starch
1/4 tsp
salt
3
eggs, separated
2 Tbsp
butter
1 Tbsp
grated lemon peel
1/3 c
strained fresh lemon juice
1 tsp
vanilla
1
envelope unflavored gelatin
1 c
light cream
1
9-inch baked pie shell
1 c
heavy cream, whipped
6 to 8
walnut halves

Directions Step-By-Step

1
Mix sugar, cornstarch and salt in saucepan; add 1 1/2 cups boiling water, stirring constantly.
2
Bring to a boil over medium heat; boil for 3 to 4 minutes, stirring.
3
Beat egg yolks slightly; add some of hot mixture to egg yolks, blending well.
4
Return mixture to saucepan; add butter. Cook for 2 minutes longer, stirring constantly. DO NOT BOIL.
5
Remove from heat; stir in lemon peel, lemon juice and vanilla.
6
Remove generous 1/2 cup filling and reserve.
7
Soften gelatin in 1/4 cup water; add to hot mixture, stirring until gelatin is thoroughly dissolved.
8
Blend in light cream; chill until slightly thickened.
9
Beat egg whites until stiff, but not dry; fold carefully into chilled mixture.
10
Pour into pie shell; chill until partially set.
11
Spread reserved filling over top; chill until firm.
12
Serve topped with whipped cream.
13
Garnish with walnuts.

Mrs. J. H. Mitchell
Grants Church of God LWWB
Grants, New Mexico

About this Recipe