Lemon Cream Pie

Name: Lemon Cream Pie
Ingredients: 9 ounces gingersnaps (about 35); 6 tbsp. butter, melted; 2 tbsp. sugar; 1/2 tsp salt (if that); 2 lg. eggs; 1 14 ounce can sweetened condensed milk; 1 tbsp. lemon rind finely grated; 1/2 cup lemon juice; zest for decorating; 1 cup heavy cream; 2 tbsp. confectioners sugar

11 ingredients

7 steps

Ingredients

9 ounces gingersnaps (about 35)
6 tbsp. butter, melted
2 tbsp. sugar
1/2 tsp salt (if that)
2 lg. eggs
1 14 ounce can sweetened condensed milk
1 tbsp. lemon rind finely grated
1/2 cup lemon juice
zest for decorating
1 cup heavy cream
2 tbsp. confectioners sugar

Directions

1

Heat oven to 350.
2

In a food processor, process the cookies until fine crumbs and add butter sugar, and 1/4 tsp salt
3

Pulse till moist and press into the bottom and sides of pan
4

Bake for 16 to 18 min. till set
5

the bottom will still appear moist and soft but will become firmer as it cools. It will remain soft. Let cool
6

In a bowl whisk all other ingredients and pour into the crust and bake until set in centre, 18 to 20 mnutes. Let cool and refrigerate until firm at least 2 hours.
7

Whip cream with confectioners' sugar and place on top of pie. Sprinkle with zest.