This is a recipe card from a restaurant that was found in a large collection of recipe, date unknown. Recipe is typed below and the scanned copy is clickable if you’d like to view a larger size.

Mile High Lemon Chiffon Pie Recipe Card - Click To View Larger



8 egg yolks slightly beaten
1 cup sugar
2 lemons (juice)
2 lemon rinds grated
Salt to taste

Cook in double boiler, stirring frequently until consistency of thick custard.

2 tablespoons unflavored gelatine
1/2 cup cold water

Soak gelatine in cold water until dissolved–add to hot custard and cool.

8 egg whites beaten . . .
1 cup sugar

Beat egg whites stiff but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill three hours. Serve with whipped cream.

Stone’s Restaurant
Since 1887

The 2 Week Diet

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5 Responses to Mile High Lemon Chiffon Pie – Recipe Card

Published 21 January, 2010 in 1:48 pm

I grew up in Marshalltown and remember this was the highlight after dinner at this historic restaurant. It’s a great recipe that is HUGE in volume, but it is suprisingly light and airy.

Published 4 February, 2010 in 4:09 pm

When I was in band back in the ’60’s our band was in Marshalltown and I had the pie. It was so good I got a copy of the recipe and gave it to my mom who made the pie. She made it once around 1967, and the recipe was lost. For 42 years I’ve wondered if I would ever find a copy of this again, and here it is. Thanks so much.

Published 22 May, 2011 in 1:30 pm

im also looking for the Chicken casserole recipe that stones served on Wed.

Published 31 October, 2016 in 7:30 am

My mother ran the Pella Coffee Shop, about 30 miles South of Marshalltown and she loved Stone’s, Iowa’s oldest continuously operated restaurant. She also knocked off this recipe, except she frosted the pie with whipped cream.

leona stanley
Published 21 August, 2019 in 4:20 pm

what size of pie does this recipe make

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