Lemon Chiffon Pie with Glazed Cranberries

Lemon Chiffon Pie with Glazed Cranberries
Photo by Mark Thomas

Ingredients

  • 1 ½ teaspoons unflavored gelatin
  • ¼ cup water
  • 4 large eggs
  • ½ cup whipping cream
  • 1 teaspoon grated lemon peel
  • 2/3 cup sugar
  • 3 ½ tablespoons unsalted butter
  • + 7 more ingredients
    • 2 cups shortbread cookie crumbs
    • 1/3 cup water
    • Nonstick vegetable oil spray
    • ½ cup sugar
    • ½ cup currant jelly
    • 2 cups fresh or frozen cranberries
    • 1/3 cup fresh lemon juice

Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack. Place 1/4 cup water in small bowl; sprinkle ...

View full recipe at Epicurious

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