Lemon Chiffon Pie with Gingersnap Crust

we had another dessert last night to share with people about london. i served this pie and leftover super duper chocolate brownies (see previous post). i liked the combination of lemon and ginger. here's the recipe...

...recipe from the july 2006 issue of Bon Appétit magazine
for the crust
1 1/4 cups finely ground gingersnap cookies, about 25
2 tablespoons sugar
1 teaspoon crystalized ginger, minced
5 tablespoons butter, melted

for the filling
2 cups ice cubes
1/4 cup Water
1 envelope unflavored gelatin
3/4 cup + 2 tablespoons sugar
3/4 cup 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

For crust: Preheat oven to 350F. Mix cookie crumbs, sugar, crystalized ginger, and butter together in a medium bowl. Press into a 9-inch pie plate. Bake about 8 minutes. Cool completely.

For filling: Pour enough cold water into a medium bowl to come halfway up sides; add 2 cups ice cubes and set aside.

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 a 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), about 6 minutes, do not boil. Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occationally, about 8 minutes. Transfer lemon filling to large bowl.

Beat whipping cream with powdered sugar in another 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.

Can be made one day ahead.

Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl; let stand 10 minutes. Twist peel to form curls. Garnish center of pie with lemon peel curls.