From Stone’s Restaurant, in Marshalltown, Iowa.
Card advertising Stone’s Restaurant, from photolibrarian on Flickr
Stone’s Restaurant was famous, and so is this pie. It was family-operated until 2006, when it was briefly closed, then reopened under new management, and then re-closed again. It’s not the first time Stone’s had a hiatus, however. During World War II, it was briefly closed when Anna Stone, the widow of the founder’s son, felt she couldn’t get high-enough quality ingredients to keep it operating during rationing in 1945.
From the box of D.W. from Cedar Falls, Iowa.
“Mile High” Lemon Chiffon Pie
Cook in double boiler, stirring frequently until consistency of thick custard:
- 8 egg yolks slightly beaten
- 1 cup sugar
- 2 lemons (juice)
- 2 lemon rinds grated
- Salt to taste
- 2 tablespoons unflavored gelatin
- 1/2 cup cold water
Soak gelatin in cold water until dissolved–add to hot custard and cool.
8 egg whites beaten…
1 cup sugar
Beat egg whites stiff but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill three hours. Serve with whipped cream.