Lemon Chiffon Pie with Glazed Cranberries

Name: Lemon Chiffon Pie with Glazed Cranberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters shortbread cookie crumbs; 227 grams cups fresh or frozen whole cranberries (about; 4 larges eggs, separated; 2 teaspoons unflavored gelatin; 79 milliliters fresh lemon juice; 1 teaspoon grated lemon peel; 118 milliliters currant jelly; 118 milliliters sugar; 4 Tbsps unsalted butter, melted; 79 milliliters water; 118 milliliters chilled whipping cream

Lemon Chiffon Pie with Glazed Cranberries might be just the dessert you are searching for. This recipe serves 10. One serving contains 302 calories, 4g of protein, and 15g of fat. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for Christmas. A mixture of whipping cream, currant jelly, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray.

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Pie Form

Oven

Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish.

Ingredients you will need

Cookie Crumbs

Butter

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Bowl

Bake until golden brown, about 20 minutes. Cool on rack.

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Oven

Place 1/4 cup water in small bowl; sprinkle gelatin over.

Ingredients you will need

Gelatin

Water

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Bowl

Let stand until gelatin softens, about 10 minutes.

Ingredients you will need

Gelatin

Whisk egg yolks, 1/3 cup sugar, lemon juice, and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes.

Ingredients you will need

Lemon Juice

Lemon Peel

Egg Yolk

Custard

Sugar

Water

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Double Boiler

Whisk

Transfer to large bowl.

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Bowl

Add gelatin to hot custard; whisk to dissolve.

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Custard

Gelatin

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Whisk

Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes.

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Water

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Bowl

Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture.

Ingredients you will need

Egg Whites

Custard

Cream

Lemon

Sugar

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Hand Mixer

Bowl

Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.)

Ingredients you will need

Crust

Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil.

Ingredients you will need

Sugar

Water

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Sauce Pan

Add cranberries; cook until half have popped, about 5 minutes.

Ingredients you will need

Cranberries

Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)

Ingredients you will need

Jelly