Lemon Chiffon Pie with Glazed Cranberries

Lemon Chiffon Pie with Glazed Cranberries
Photo by Mark Thomas

Ingredients

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