Lemon Chiffon Pie with Gingersnap Crust recipes

Lemon Chiffon Pie with Gingersnap Crust recipes
15 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
Nutrition
326
16% daily value
8 servings
                                       
                                            low-​sodium
     

Fat

33% 21

Saturated

63% 13

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

11% 33

Carbs (net)

- 33

Fiber

1% 0

Sugars

- 31

Sugars, added

- 29

Protein

6% 3

Cholesterol

51% 153

Sodium

3% 65

Calcium

4% 45

Magnesium

1% 6

Potassium

2% 77

Iron

2% 0

Zinc

3% 0

Phosphorus

9% 61

Vitamin A

22% 197

Vitamin C

11% 10

Thiamin (B1)

3% 0

Riboflavin (B2)

8% 0

Niacin (B3)

1% 0

Vitamin B6

4% 0

Folate equivalent (total)

5% 21

Folate (food)

- 19

Folic acid

- 1

Vitamin B12

11% 0

Vitamin D

5% 1

Vitamin E

5% 1

Vitamin K

1% 2
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