Lemon, sugar, gelatin and whipped cream.
From a box sold in Chicago, Illinois.
Lemon Chiffon Dessert
Crust:
1/2 c. butter
1 c. flour
2 Tbsp. sugar
Mix crust and pat in 9 x 13″ pan. Bake 325 deg. for 15-20 minutes.
Filling:
6 eggs
1-1/2 c. sugar
1/2 Tbsp. lemon rind
1/2 c. lemon juice
Knox gelatin
1/2 pt. whipping cream
Beat egg yolks and add 3/4 cup sugar gradually. Add the lemon juice and rind. Cook in a double boiler until thick.
Dissolve 1 envelope Knox gelatin in 1/4 cup water; add to hot mixture and cool.
Beat egg whites with 1/2 tsp. cream of tartar; add 3/4 cup sugar and beat to stiff peaks. Fold in yolks.
Fill baked pie crust with filling. Refrigerate 12 hours. Top with whipping cream–no sugar.