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



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

How to Make Lemon Velvet Pie


  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

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