Lemon Chiffon Pie With Gingersnap Crust Recipes

LEMON CHIFFON GINGERSNAP PIE

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, stir together the crumbs, butter, and 3 Tbsp sugar until the crumbs are evenly moistened.
• Pat the crumb mixture firmly and evenly into the bottoms and all the way up the sides of a 9-inch pie pan or dish.
• Bake until the crust is firm, 5-7 minutes.
• Pour ¼ cup cold water into a saucepan and sprinkle with the gelatin.
• Let stand until the gelatin softens and swells, 5-10 minutes.
• Stir in the ¾ cup sugar, salt, lemon juice, orange zest, and egg yolks; the mixture will be lumpy.
• Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes.
• Do not allow the mixture to boil.
• Set the saucepan in an ice bath until the mixture is cool to the touch.
• In a large bowl, using an electric mixer, whip the cream and powdered sugar on med-high speed until thick, soft peaks form.
• Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth.
• Pour into the prepared crust, smoothing the top.
• Refrigerate the pie until chilled and firm, 3-4 hours.
• Let stand at room temperature for 20 minutes before serving.