Lemon Chiffon Pie
From The Chapel Hill cook book, 1935
Very good if well beaten.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 30. The excerpt below is the record exactly as published.
LEMON CHIFFON PIE 1 cup sugar 4 tablespoons lemon juice 3 eggs Grated rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.