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
489
24% daily value
8 servings
                                       
                                           
     

Fat

44% 29

Saturated

70% 14

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

19% 57

Carbs (net)

- 56

Fiber

5% 1

Sugars

- 44

Sugars, added

- 29

Protein

10% 5

Cholesterol

51% 153

Sodium

10% 246

Calcium

5% 53

Magnesium

6% 23

Potassium

4% 142

Iron

11% 2

Zinc

5% 1

Phosphorus

14% 97

Vitamin A

22% 197

Vitamin C

17% 10

Thiamin (B1)

5% 0

Riboflavin (B2)

10% 0

Niacin (B3)

3% 1

Vitamin B6

3% 0

Folate equivalent (total)

5% 19

Folate (food)

- 19

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 1

Vitamin E

4% 1

Vitamin K

2% 2
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