Lemon Chiffon Pie with Gingersnap Crust

Ingredients

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