Lemon Cream Pie

Gingersnaps for the amazing crust

My mom was hosting a little dinner party, and she found this lemon cream pie recipe in a magazine that she wanted me to make. It was super easy and had a great taste that it had my family lining up for seconds. I guess my family has been a little of a lemon kick. Lemons are such a great summer ingredient, very fresh and light.

Process the gingersnaps until fine crumbs form

Easiest crust to work with

Lemon Cream Filling

Everyone loved it, it was gone within 24 hours!

Lemon Cream Pie Recipe

9 ounces gingersnaps (about 35)

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 teaspoon kosher salt

2 large eggs

1 (14-ounce) can sweetened condensed milk

1 tablespoon finely grated lemon zest, plus more for serving, plus ½ cup lemon juice

1 cup heavy cream

2 tablespoon confectioners’ sugar

 Heat oven to 350° F. In a food processor, process the gingersnaps until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt, and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on a rimmed baking sheet and bake until the edges are dry and set, 16 to 18 minutes. (Note: the bottom will still appear moist and soft but will become firmer as it cools; this is a crunchy cookie crust, not a soft, graham cracker-style one.) Let cool.

In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and the remaining ½ teaspoon of salt. Pour the mixture into the crust and bake until set in the center, 18 to 20 minutes. Let cool and then refrigerate until firm, at least 2 hours.

Using an electric mixer, whip the cream and confectioners’ sugar on medium until soft peaks form, 2 to 3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.

MAKE-AHEAD TIP-the pie can be baked up to 2 days in advance; refrigerate, covered. Top with the whipped cream and lemon zest just before serving.

This entry was posted in Recipes.

Leave a Reply