This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Luscious Lemon Pie

CRUST:

1 10-oz. pkg. (2 cups) pie crust mix
Grated rind of 1 lemon
4 tbsps. cold water

FILLING:

1 envelope (1 tbsp.) unflavored gelatin
1/2 cup lemon juice
24 large marshmallows
2/3 cup milk
Few drops yellow food coloring
3 egg whites
1/4 cup sugar

Heat oven to 425-degrees. For crust, pour contents of package into bowl; stir in lemon rind. Sprinkle cold water by tablespoonfuls over mix; stir lightly with fork until just dampened. (If necessary, add another one-half tablespoon cold water to make dough hold together.) Form into ball.

Divide dough in half. Roll one half out on lightly floured board or canvas to form a 13-inch circle. Fit loosely into 9-inch pie plate. Trim; flute edges; prick bottom and sides. Divide remaining dough in half; roll each half out to form a 6-inch circle. Place on ungreased cooky sheets; prick. Bake pie shell and circles in preheated oven 425-degrees 10 to 12 minutes. Cool.

For filling, soften gelatin in lemon juice. Melt marshmallows in milk in saucepan over low heat or in double boiler over hot water, stirring occasionally. Stir in food coloring and softened gelatin; chill until slightly thickened. Beat egg whites until foamy; add sugar, a tablespoon at a time, beating until stiff peaks form.

Fold marshmallow mixture into beaten egg whites. Pour about 1/3 of the filling into cooled pie shell; place one baked pastry circle on filling. Pour 1/3 more of the filling over pastry circle; place remaining pastry circle on filling. Top with remaining filling; chill until set.