You may also like
Categories:
vanilla cookies unsalted butter lemon juice cold water unflavored gelatin cold water granulated sugar cold Heavy Cream powdered sugar lemon
Viewed: 49 - Published at: 4 years agoIngredients
- 1 1/2 cups finely ground gluten-free vanilla cookies, about 22 cookies or 1 (10.5-ounce) package, such as Glutino brand
- 4 tablespoons unsalted butter, melted
- 1/4 cup fresh lemon juice from 2 lemons
- 2 tablespoons cold water
- 1 tablespoon unflavored gelatin
- 3/4 cup cold water
- 1/2 cup granulated sugar
- 1 1/2 cups cold heavy cream
- 1/4 cup powdered sugar
- Zest of 1 lemon
Method
- Preheat oven to 350°F. In small bowl, combine vanilla cookie crumbs and melted butter. Stir with a fork to combine. Mixture should be damp and hold together when pressed. Press crumb mixture onto the bottom and sides of a 9-inch pie plate. Bake until set and aromatic, about 10 to 12 minutes. Remove crust from oven and place on a wire rack to cool.
- Combine lemon juice and 2 tablespoons water in a small saucepan. Sprinkle gelatin on top and allow to stand for 5 minutes.
- In a separate small saucepan, combine 3/4 cup water and granulated sugar. Heat over medium-high heat, stirring occasionally, until sugar dissolves. Set aside.
- Cook gelatin mixture over low heat, without allowing liquid to boil, until gelatin is dissolved, about 4 minutes. In a small bowl, stir together gelatin mixture and sugar mixture. Chill until soft set, about 2 1/2 hours (the gelatin should wiggle but you don't want it totally set).
- In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream and powdered sugar and whip to medium-firm stiffness. Add gelatin and whip until the gelatin is combined. Spoon into prepared pie crust. Sprinkle lemon zest over the top of the pie. Chill for 6 hours or until fully set. Serve. Leftover pie can be refrigerated for up to 4 days.
