Lemon Chiffon Pie with Glazed Cranberries

Lemon Chiffon Pie with Glazed Cranberries
Photo by Mark Thomas

Ingredients

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

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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