Lemon Chiffon Gingersnap Pie

INGREDIENTS

1 serving

lemon chiffon gingersnap pie

1 1/4 cups

gingersnap cookie crumbs

5 Tbs

butter

3/4 cup

plus 3 tbs. granulated sugar

1 package

powdered gelatin

1/8 tsp

kosher salt

3/4 cup

lemon juice

1 Tbs

orange zest

4 larges

egg yolks

1 1/4 cups

heavy cream

1/4 cup

confectioners' sugar

refrigerate the pie until and

1 serving

find more mouthwatering ways to end a meal in our cookbook dessert of the day