Lemon Chiffon Pie with Glazed Cranberries

Lemon Chiffon Pie with Glazed Cranberries
Photo by Mark Thomas

Ingredients

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