Lemon Chiffon Pie with Gingersnap Crust

Name: Lemon Chiffon Pie with Gingersnap Crust
Yield: 8 Servings
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

By Carolyn Beth WeilPhotography by Noel Barnhurst

June 30, 2006

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Recipe notes