This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Lemon Chiffon Pie

1 envelope unflavored gelatin
1/2 cup sugar
1/2 tsp salt
4 egg yolks
1/3 cup lemon juice
1 tsp grated lemon peel
4 egg whites
1/2 cup sugar
1/2 cup whipping cream whipped
1 9-inch baked pastry shell, cooled

In saucepan, combine gelatine, 1/2 cup sugar & salt. Beat together egg yolks, lemon juice & 2/3 cup water. Stir into gelatine mixture. Cook & stir over medium heat just until mixture comes to boiling and gelatine is dissolved. Remove from heat & stir in peel. Chill, stirring occasionally till mixture is partially set.

Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar, beating till stiff peaks form. Fold in gelatin mixture. Fold in whipped cream. Pile into cooled pastry shell.

Chill till firm.