Lemon Cream Pie

Lemon Cream Pie
Lemon Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 9

    oz gingersnaps (about 35)

  • 6

    Tbsp unsalted butter, melted

  • 2

    Tbsp granulated sugar

  • 1

    tsp kosher salt

  • 2

    large eggs

  • 1

    14-oz can sweetened condensed milk

  • 1

    Tbsp finely grated lemon zest, plus more for servin

  • 1/2

    cup lemon juice

  • 1

    cup heavy cream

  • 2

    Tbsp confectioners' sugar

Directions

Heat the oven to 350. Using a food processor, puree the gingersnaps until fine crumbs form. Add teh butter, sugar and 1/2 tsp of the salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place on a rimmed baking sheet and bake until the edges are dry and set, 16-18 minutes. Let cool completely. In a medium bowl, whisk together the eggs, condensed milk, lemon zest, lemon juice, and remaining 1/2 tsp of salt. Pour the mixture into the crust and bake until set in the center, 18-20 minutes. Let cool, then refrigerate until firm, at least 2 hours. Using an electric mixer, whip the cream and confectioners' sugar on medium until soft peaks form. Spread on the pie, sprinkle with the additional zest, and serve immediately.

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