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Lemon Chiffon Pie with Gingersnap Crust


Lemon Chiffon Pie with Gingersnap Crust Recipe

Ingredients:
  • 1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)
  • 2 tablespoons sugar
  • 1 teaspoon minced crystallized ginger
  • 5 tablespoons unsalted butter, melted
  • 2 cups ice cubes
  •  
  • 1/4 cup water
  • 1 envelope unflavored gelatin
  •  
  • 3/4 cup plus 2 tablespoons sugar
  • 3/4 cup strained fresh lemon juice
  • 4 large egg yolks
  • 2 teaspoons finely grated lemon peel
  • 1/8 teaspoon fine sea salt
  •  
  • 1 1/4 cups chilled whipping cream
  • 1/4 cup powdered sugar
  •  
  • Lemon peel strips from 1 lemon, removed with citrus zester
Directions:
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Rank

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