Lemon Chiffon Pie with Glazed Cranberries

Lemon Chiffon Pie with Glazed Cranberries
Photo by Mark Thomas

Ingredients

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

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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