Lemon Chiffon Pie with Glazed Cranberries

Lemon Chiffon Pie with Glazed Cranberries
Photo by Mark Thomas

Ingredients

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

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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