Lemon Chiffon Pie with Glazed Cranberries

Lemon Chiffon Pie with Glazed Cranberries
Photo by Mark Thomas

Ingredients

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

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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