- 6
Ingredients
- CRUST:
- 1 1/4 cups gingersnap cookie crumbs
- 2 TBS sugar
- Pinch of salt
- 4 TBS butter, melted
- FILLING:
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 cup sugar
- 4 large egg yolks
- 2 large eggs
- 6 TBS butter, cubed
- 1 TBS lemon zest (about 1 lemon)
- 1 cup whipping cream
Preparation
Step 1
CRUST:
1. Preheat oven to 350F
2. Stir together all crust ingredients and press into a 9-inch deep dish pie plate. Bake 8-10 minutes. Cool.
FILLING:
1. In a wide saucepan, whisk together lemon juice, sugar, egg yolks, and eggs. Cook over medium low heat, whisking constantly until the mixture thickens, about 5 minutes.
2. Immediately pour mixture through a sieve set over the metal bowl of an electric mixer. Whip on medium speed, adding the butter piece by piece, until incorporated. Turn mixer to high and continue whipping until mixture is fluffy and cool, about 10 minutes. Add zest.
3. In a separate bowl, whip the cream into soft peaks. Mix a third of the cream into the lemon mixture; fold in the rest.
4. Freeze 4-5 hours. Thaw slightly before serving.