Lemon Chiffon Pie with Gingersnap Crust
Adapted from Epicurious
1 1/4 cups finely ground gluten free gingersnap cookie crumbs (about 25 cookies ground in processor)
2 Tb sugar
1 tsp minced crystallized ginger
5 Tb unsalted butter, melted
OR one Queen Bee pre-made French Pastry Crust (pictured)
2 cups ice cubes for chilling lemon filling
1/4 cup water
1 Tb unflavored gelatin
3/4 cup plus 2 Tb sugar
3/4 cup strained fresh lemon juice
4 large egg yolks, room temp
2 tsp finely grated lemon peel
1/8 tsp fine sea salt
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar, sifted
Lemon peel strips from 1 lemon, removed with citrus zester
Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.
Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
Whisk 3/4 cup 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) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil). Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Pour enough cold water into medium bowl to come halfway up sides; add 2 cups ice cubes and set aside.
Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl.
Using electric mixer, beat whipping 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. Let stand at room temperature 20 minutes before serving.
Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl; let stand 10 minutes. Twist peel to form curls (see tip below). Garnish center of pie with lemon peel curls.
To make lemon peel curls: Remove peel in long strips using a citrus zester or channel knife. Twist strips around chopstick to form curls, then slide curls off.
If you’re having trouble mounding the filling it's because the gelatin/lemon curd didn't chill enough. This recipe can also be lightened up by whipping the egg whites and cutting back on the whipping cream. Still an amazingly light lemon taste. Great recipe served with fresh strawberries as well.
I found this in the comments section for this recipe:
“Made a Raspberry Lemon Chiffon version which was delicious. Made a shortbread crust (10 oz crushed shortbread cookies + 1/4 c unsalted butter, melted) in food processor, baked 350 F, 9 minutes. Brushed cooled crust with 1/4 c seedless raspberry jam and then topped with 1 cup fresh raspberries. Made lemon chiffon as directed except thickened to 180 F. Also chilled in water bath longer (till slightly set like thick egg whites) thus when folded in whipped cream it was thicker so mounded perfectly in pie shell. Served garnished with lemon twists, raspberries and mint with a raspberry coulis.