Vintage dessert recipes: lemon ice, lemon filling, lemon chiffon pie

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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We went to a fun 4th of July celebration, complete with flag waving, potluck, friends, a sweet doggy, of course fireworks, and lemons -- huge, lemons more the size of grapefruits, which made gallons of wonderful, refreshing lemonade. We were the lucky recipients of a grocery bag full of these huge lemons. Yum!

So what's better to post than a recipe calling for lemons? How about three recipes using lemons?

Here's a cool lemon ice recipe for these hot summer months, a lemon filling and a lemon chiffon pie.

Lemon tree art by Susan Rudat

Lemon Ice

2 cups water

1 cup sugar

few grains of salt

6 tablespoons lemon juice

Combine sugar, salt, and water.  Heat to boiling.  Boil 5 minutes.  Cool.  Add lemon juice.  Freeze.  4 servings.

Lemon Filling

1 cup sugar

1 cup boiling water

2 2/3 tablespoons cornstarch

1 egg yolk, well beaten

1/8 teaspoon salt

grated rind of 1 lemon

1 tablespoon butter

1/4 cup lemon juice

Combine all ingredients except lemon juice.  Cook over hot water until thick, smooth, and transparent.  Add lemon juice.  Cook 5 minutes.

Lemon Chiffon Pie

3 eggs

3/4 cup sugar

3 tablespoons water

salt

3 tablespoons lemon juice

Beat egg yolks slightly.  Add 1/2 cup sugar.  Add few grains salt, water, and lemon juice, or other fruit juices.  Cook over hot water until thick and smooth.  Beat egg whites until stiff.  Add 1/4 cup sugar.  Fold into hot mixture.  Pour at once into baked pastry shell.  Bake in slow oven (325 F.)  20 minutes.  Della Bowlesby Williams, Santa Paula, Cal.

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Lemon