Lemon Chiffon Gingersnap Pie
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 295.73 ml gingersnap crumbs
- 73.94 ml unsalted butter, melted
- 177.44 ml sugar, plus
- 44.37 ml sugar
- 11.09 ml unflavored gelatin powder
- 0.61 ml kosher salt
- 295.73 ml gingersnap crumbs
- 73.94 ml unsalted butter, melted
- 177.44 ml sugar, plus
- 44.37 ml sugar
- 11.09 ml unflavored gelatin powder
- 0.61 ml kosher salt
- 177.44 ml fresh lemon juice, strained
- 14.79 ml finely grated orange zest
- 4 large egg yolks, lightly beaten
- 295.73 ml heavy cream
- 59.14 ml powdered sugar
directions
- 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.
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