Lemon Chiffon Pie
INGREDIENTS:
CRUST:
1 1/4 c finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)
2 T sugar
5 T butter, melted
FILLING:
1/4 c water
1 envelope unflavored gelatin
3/4 c plus 2 T sugar
3/4 c fresh lemon juice (no substitutes people!)
4 egg yolks
zest of 1 lemon
pinch of salt
1 1/4 c chilled heavy cream
1/4 c powdered sugar
INSTRUCTIONS:
FOR CRUST:
Mix cookie crumbs and sugar in a medium bowl. Add melted butter and stir until mixture is evenly moistened. Dump mixture into a 9 inch diameter glass pie dish. Press crumbs firmly and evenly onto bottom and up sides to top of dish. I like to use a measuring cup to help shape it (see pic above). Bake at 350 until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.
FOR FILLING:
Pour enough cold water into medium bowl to come halfway up sides and add 2 cups ice cubes and set aside. Pour 1/4 c water into small bowl and sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
Whisk remaining 3/4 c sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) about 6 minutes (do not boil). Add gelatin mixture and whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally. Transfer lemon filling to large bowl.
Using electric mixer, beat cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
(This recipe was acquired from http://brittanyspantry.com/)
