This recipe is really easy, and the flavor is amazing. This pie would be heavenly topped with whipped cream, but it doesn't need it. The sweetened condensed milk adds a nice creaminess that balances the tangy lemon. I will definitely be making it again soon.
Lemon Cream Pie
Makes one 9" pie
35 gingersnap cookeis
6 tbs melted butter
1 can condensed milk (14 oz)
1 tbs lemon zest
1/2 cup lemon juice
1) Preheat the oven to 350 degrees f.
2) Pulse the gingersnaps in the food processor until they are fine crumbs. Mix in the melted butter, and press into the pie dish to make the crust. Bake for 16 to 18 minutes.
3) Whisk together the eggs, condensed milk, lemon juice, and zest. Pour the mixture into the cooked crust. Bake for 18 to 20 minutes (until center begins to set).
4) Let cool at least 1 hour before serving. Pie can be kept in the refrigerator for several days.
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