Lemon Velvet Pie

Lemon Velvet Pie Recipe

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Billie Neal


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

★★★★★ 1 vote


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

How to Make Lemon Velvet Pie


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

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

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