Lemon Cream Pie

Lemon Cream Pie
José Picayo
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preparation
30
minutes
cooking
240
minutes
Serves 10

Ingredients

9
ounces
gingersnaps (about 35)
6
tablespoons
unsalted butter, melted
2
tablespoons
granulated sugar
1
teaspoon
kosher salt
2
large eggs
1
14-ounce can sweetened condensed milk
1
tablespoon
finely grated lemon zest, plus more for serving, plus 1/2 cup lemon juice
1
cup
heavy cream
2
tablespoons
confectioners’ sugar

Directions

  1. Heat oven to 350° F. In a food processor, process the gingersnaps until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on a rimmed baking sheet and bake until the edges are dry and set, 16 to 18 minutes. (Note: The bottom will still appear moist and soft but will become firmer as it cools; this is a crunchy cookie crust, not a soft, graham cracker-style one.) Let cool.
  2. In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and the remaining ½ teaspoon of salt. Pour the mixture into the crust and bake until set in the center, 18 to 20 minutes. Let cool and then refrigerate until firm, at least 2 hours.
  3. Using an electric mixer, whip the cream and confectioners’ sugar on medium until soft peaks form, 2 to 3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.
Charlyne Mattox
March 2012

Nutritional Information

  • Per Serving
  • Calories 421
  • Fat 22 g
  • Sat Fat 13 g
  • Cholesterol 103 mg
  • Sodium 418 mg
  • Protein 6 g
  • Carbohydrate 49 g
  • Sugar 37 g
  • Fiber 1 g
  • Iron 2 mg
  • Calcium 147 mg
What does this mean? See Nutrition 101.

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