Lemon Chiffon Pie with Gingersnap Crust
by jwranch
pie
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INGREDIENTS
INSTRUCTIONS
Method for crust:
Preheat oven to 350? F. In a large mixing bowl combine cookie crumbs, sugar and minced ginger. Add butter and stir until mixture is evenly moistened. Transfer crumb mixture to a 9-inch glass pie dish, press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake 8-10 minutes or until crust is firm and slightly darker in color.
Ingredients for Filling:
3/4 cup strained fresh lemon juice
3/4 cup plus 2 tablespoons sugar
4 large egg yolks
2 tsps finely grated lemon peel
1/8 tsp salt
1/4 cup water
1 envelope unflavored gelatin
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar
2 cups ice cubes
Method:
In a small mixing bowl combine water and gelatin. Set aside and let stand until gelatin softens, about 15 minutes. In a medium bowl add enough cold water to come halfway up sides and add ice cubes and set aside. In a small, heavy bottom saucepan over medium heat mix the sugar, lemon juice, egg yolks, grated peel and salt. Whisk constantly until mixture thickens very slightly (mixture will coat spoon but will not thicken like curd) and thermometer registers 160? F, about 6 minutes. Remove from heat and add the gelatin mixture, stirring until gelatin dissolves and mixture is smooth. Place saucepan in bowl with ice water until filling is cool to touch, whisking occasionally, about 8 minutes. Transfer mixture to a large bowl. In another bowl combine whipping cream and sugar. Using electric mixer beat cream until peaks form. Fold 1/4 whipped cream into lemon filling until incorporated. Fold in remaining cream in 3 amounts. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until set, about 4 hours. Let stand at room temperature 20 minutes before serving. Garnish with lemon peel. This pie can be made a day ahead and kept in the refrigerator.
NOTES
PREP TIME: 5 Hours
YIELDS: 8 Servings
Comment:
One taste of this pie with its light billowy filling and it's easy to see how it drew its name from a sheer silky fabric. The sweet spiciness of the gingersnap crust is a perfect counterpoint to this citrusy delight.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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