Mamas Lemon Icebox Pie With Gingersnap Crust
Ingredients
- Grated zest of 3 lemons
- 2/3 cup lemon juice
- 3 large egg yolks, lightly beaten
- 1 (14-oz.) can sweetened condensed milk
- 3 tbls. plus 1/4 cup sugar, divided
- 1 pre-baked Gingersnap Crust (recipe follows)
- 1 cup heavy cream
- Fresh blueberries and/or raspberries for garnish
Directions
1. Preheat oven to 350 degrees.
2. Stir together the lemon zest, juice and egg yolks in a medium bowl. Add the condensed milk and 3 tablespoons sugar and whisk until thoroughly incorporated.
3. Pour the filling into the pre-baked gingersnap crust and bake on a center rack in the oven for 15-20 minutes, just until set. Allow the pie to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours until pie is firm and chilled.
4. Beat cream in medium bowl with electric mixer on high speed until soft peaks form. Add 1/4 cup of sugar and beat just to combine.
5. Remove pie from refrigerator. Top with whipped cream. Garnish with fresh blueberries or raspberries or both. Serve chilled.
Gingersnap Crust
Recipe is from Shirley Thompson.
4 ozs. gingersnap cookies, finely ground (1 cup crumbs)
1/2 cup finely ground almonds or pecans
5 tbls. unsalted butter, melted
1. Preheat oven to 325 degrees.
2. Stir gingersnap crumbs and almonds together in medium bowl. Add butter and stir until crumbs are moistened. Turn crumbs into a (9-inch) pie pan. Press evenly over bottom and up sides to form the crust.
3. Bake on a center rack for 8-10 minutes, until crust feels dry and pretty firm. It will firm up as it cools. Let cool to room temperature before filling.
