Taste of the Past

Maxine Troxell

Becky Linton, Thurmont High School class of 1958, gave me this recipe from Mrs. Strube, who taught first or second grade at Thurmont Elementary School. This recipe is dated September 27, 1949. Our family had just moved to Thurmont in 1951, and I remember her classroom was across the hall from the second-grade classroom I was in. I have fond memories of Thurmont High School. All twelve grades were in the same building until the new Thurmont Elementary School was built in 1956.

Lemon Chiffon Pie

Ingredients

1 tbsp. Knox Sparkling Gelatin

¼ cup cold water

½ cup lemon juice

4 eggs (separated)

1 cup sugar

½ tsp. salt

1 tsp. grated lemon rind

Directions

Soak gelatin in cold water for 5 minutes. 

Add ½ cup  sugar and lemon juice to beaten egg yolks. 

Using a double boiler, cook over boiling water until the consistency of custard. To this mixture, add the grated lemon rind, the softened gelatin, and stir thoroughly.  Cool. 

When mixture begins to thicken, fold in beaten egg whites and the other ½ cup sugar. 

Fill pie shell and chill. 

Just before serving, spread a thin layer of whipped cream. Chill until ready to serve.