Sunday, March 30, 2008

Wartime Recipes - Lemon Chiffon Pie

1 envelope Knox Gelatine
1/4 cup cold water
3 eggs
1 cup light corn syrup (or 2/3 cup sugar)
1/2 cup lemon juice
1/2 teaspooon salt
1 teaspoonful grated lemon rind
1 crumb crust or baked pie shell

Soften gelatine in cold water. Beat egg yolks, add 3/4 cup of the corn syrup (or 1/2cup of the sugar), lemon juice, and salt. Cook in double boiler until custard consistency, stirring constantly. Add softened gelatine and stir until dissolved. Add grated lemon rind. Cool, and when mixture begins to thicken, fold instiffly beaten egg whites to which remaining corn syrup or sugar has been added. Turn into baked pie shell or crumb crust and chill. Sprinkle with chopped walnuts, if desired.

(from a 1943 Knox cookbook. Notice that the recipe offers corn syrup, which was not rationed, as a substitute for sugar, which was. You would have had to use precious ration points for the eggs, but no butter, milk or cream -- also rationed -- was required).

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