Lemon Chiffon Pie with Glazed Cranberries

Lemon Chiffon Pie with Glazed Cranberries
Photo by Mark Thomas

Ingredients

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

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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