Lemon Chiffon Pie With Gingersnap Crust

Name: Lemon Chiffon Pie With Gingersnap Crust
Prep time: 5 h 24 min
Cook time: 5 h 24 min
Total time: 5 h 24 min
Yield: 8
Cuisine: Global
Ingredients: 296 milliliters finely ground gingersnap cookie crumbs (about 25 cookies ground in processor); 1 teaspoon minced crystallized ginger; 4 larges egg yolks; 1 envelope unflavored gelatin; 473 milliliters ice cubes; 177 milliliters strained fresh lemon juice; 1 strip Lemon peel from 1 lemon, removed with citrus zester; 59 milliliters powdered sugar; 0 teaspoons fine sea salt; 2 Tbsps sugar; 5 Tbsps unsalted butter, melted; 59 milliliters water; 296 milliliters chilled whipping cream

You can never have too many dessert recipes, so give Lemon Chiffon Pie With Gingersnap Crust a try. This recipe makes 8 servings with 335 calories, 4g of protein, and 27g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of strained lemon juice, crystallized ginger, water, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 5 hours and 24 minutes.