Lemon Chiffon Pie with Gingersnap Crust

Lemon Chiffon Pie with Gingersnap Crust
Photo by Noel Barnhurst

Ingredients

  • 5 tablespoons unsalted butter
  • 1 teaspoon crystallized ginger
  • 14 tablespoons sugar
  • 1 ¼ cups gingersnap cookie crumbs
  • ¼ cup water
  • 2 teaspoons grated lemon peel
  • 1 ¼ cups whipping cream
  • + 8 more ingredients
    • ¾ cup fresh lemon juice
    • 1 envelope unflavored gelatin
    • 4 large egg yolks
    • 1/8 teaspoon fine sea salt
    • 2 tablespoons sugar
    • 2 cups ice cubes
    • ¼ cup powdered sugar
    • 1 Lemon

Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to ...

View full recipe at Epicurious

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