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.
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.