Lemon Chiffon Pie with Glazed Cranberries

Lemon Chiffon Pie with Glazed Cranberries
Photo by Mark Thomas

Ingredients

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

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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