Welcome Spring!
If you're like me, when the weather starts warming up you get a hankering for something lemony. So, here are some recipes for lemon desserts from my old Bath County cookbooks. Enjoy!
Lemon Bisque
1 can (13 ounce size) evaporated milk
1 package lemon jello
1 1/4 cup boiling water
1/3 cup honey
1/8 teaspoon salt
3 tablespoons lemon juice
Grated rind of one lemon
2 1//2 cups vanilla wafer crumbs
Chill can of milk in refrigerator overnight. Dissolve jello in hot water, add honey, salt, lemon juice and rind. Cool until slightly congealed. Whip can of milk until stiff. Add jello mixture, mix thoroughly. Line pan or mold with 1/2 vanilla crumbs, pour mixture over them, top with remaining crumbs. Chill
Mrs. Paul Lewis [Paul I. Lewis is mentioned several times in Miss Jane's letters, so you'll hear more of him later]
Owingsville
(1954 Owingsville Woman's Club Cookbook)
Frozen Lemon Pie
1 cup crushed graham crackers
2 eggs
1/2 cup sugar
3 teaspoons lemon juice
1 cup whipping cream
Beat egg yolks with sugar. Continue to beat over boiling water with rotary beater about 3 minutes or until thick. Remove from fire & add lemon juice. Beat egg whites until stiff & fold into first mixture. Whip cream & fold all together. Line refrigerator tray with waxed paper. Sprinkle half the crumbs in bottom of tray. Pour mixture on crumbs & sprinkle remaining crumbs on top. Place in freezer for 3 hours.
Mrs. L. E. Razor
Salt Lick
(1954 Owingsville Woman's Club Cookbook)
Lemon Chiffon Pie
1 envelope Knox gelatin
1/4 cup cold water
3 eggs
2/3 cup sugar
1/2 cup lemon juice
1/2 teaspoon salt
1 teaspoon grated lemon rind
1 crumb crust or baked pie shell
Soften gelatin in cold water. Beat egg yolks & add 1/2 cup of the sugar, lemon juice & salt. Cook in double boiler until custard consistency, stirring constantly. Add soften gelatin & stir until dissolved. Add grated lemon rind. Cool & when mixture begins to thicken, fold in stiffly beaten egg whites to which remaining sugar has been added. Turn into baked pie shell & chill. Sprinkle with chopped walnuts if desired.
Mrs. J. A. Mark
Owingsville
(1954 Owingsville Woman's Club Cookbook)
Lemon Pie
1 1/2 cups sugar
1 1/2 cups water
1/2 cup fresh lemon juice
1 tsp. salt
7 tbsp. corn starch
3 egg yolks
2 tbsp. butter
Mix cornstarch, sugar and salt. Beat egg yolks and water together. Add to sugar mixture. Cook over low heat stirring constantly until thick. Take off stove and add lemon juice and butter. To make meringue - 3 egg whites, 1/4 tsp. cream of tartar, 6 tbsp. sugar. Beat egg whites and cream of tartar until stiff, gradually adding sugar. Spread on pie and brown in oven.
Dewey McGlothlin
Missionary Society Cookbook (Owingsville First Church of God)
Labels: Recipes
