Lemon Cream Pie

By MooK

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

Preparation

Step 1

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.