Lemon Chiffon Pie with Glazed Cranberries

Lemon Chiffon Pie with Glazed Cranberries
Photo by Mark Thomas

Ingredients

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