lemon velvet pie

Name: Lemon Velvet Pie
Yield: 7
Ingredients: 1 1/3 cup(s) sugar; 6 tablespoon(s) corn starch; 1/4 teaspoon(s) salt; 3 - eggs, separated; 2 tablespoon(s) butter; 1 tablespoon(s) grated lemon peel; 1/3 cup(s) strained fresh lemon juice; 1 teaspoon(s) vanilla; 1 - envelope unflavored gelatin; 1 cup(s) light cream; 1 - 9-inch baked pie shell; 1 cup(s) heavy cream, whipped; 6 to 8 - walnut halves

(1 RATING)

85 Pinches

Billie Neal

Malden, MO

Updated on Oct 27, 2012

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

Rate

No Image

prep time

cook time

method ---

yield 7 serving(s)

Ingredients

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

How To Make lemon velvet pie

Step 1

Mix sugar, cornstarch and salt in saucepan; add 1 1/2 cups boiling water, stirring constantly.

Step 2

Bring to a boil over medium heat; boil for 3 to 4 minutes, stirring.
Step 3

Beat egg yolks slightly; add some of hot mixture to egg yolks, blending well.
Step 4

Return mixture to saucepan; add butter. Cook for 2 minutes longer, stirring constantly. DO NOT BOIL.
Step 5

Remove from heat; stir in lemon peel, lemon juice and vanilla.
Step 6

Remove generous 1/2 cup filling and reserve.
Step 7

Soften gelatin in 1/4 cup water; add to hot mixture, stirring until gelatin is thoroughly dissolved.
Step 8

Blend in light cream; chill until slightly thickened.
Step 9

Beat egg whites until stiff, but not dry; fold carefully into chilled mixture.
Step 10

Pour into pie shell; chill until partially set.
Step 11

Spread reserved filling over top; chill until firm.
Step 12

Serve topped with whipped cream.
Step 13

Garnish with walnuts. Mrs. J. H. Mitchell Grants Church of God LWWB Grants, New Mexico
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes