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1
Preheat oven to 350F.
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2
Spray 9-inch deep-dish glass pie dish with nonstick spray.
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3
Mix cookie crumbs and melted butter in small bowl.
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4
Press crumb mixture over bottom and up sides of prepared dish.
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5
Bake until golden brown, about 20 minutes.
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6
Cool on rack.
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7
Place 1/4 cup water in small bowl; sprinkle gelatin over.
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8
Let stand until gelatin softens, about 10 minutes.
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9
Whisk egg yolks, 1/3 cup sugar, lemon juice, and lemon peel in top of double boiler to blend.
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10
Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes.
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11
Transfer to large bowl.
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12
Add gelatin to hot custard; whisk to dissolve.
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13
Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes.
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14
Using electric mixer, beat egg whites in another large bowl until soft peaks form.
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15
Gradually add 1/3 cup sugar; beat until stiff but not dry.
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16
Fold egg white mixture into custard in 2 additions.
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17
Using electric mixer, beat cream in medium bowl until peaks form.
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18
Fold into lemon mixture.
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19
Transfer filling to cooled crust.
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20
Cover with plastic and chill overnight.
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21
(Can be made 2 days ahead.
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22
Keep chilled.)
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23
Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves.
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24
Increase heat to medium-high; bring to boil.
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25
Add cranberries; cook until half have popped, about 5 minutes.
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26
Add jelly; stir until melted.
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27
Cool to room temperature.
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28
Gently spoon topping over pie.
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29
Chill at least 30 minutes to set.
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30
(Can be made 4 hours ahead; keep refrigerated.)
