Lemon Cream Pie
Summer is almost here, I’m still wrapping my head around the fact that it’s June 6th. Where has this year gone so far? I’m having mixed emotions about time right now, I’m wanting July to come soon as we are scheduled to retrieve eggs for our first round of IVF, but sometimes I feel that life just goes by too fast. Time on Earth is short…..it’s true.
I’ve been reading a lot of posts on rhubarb, I do love rhubarb. Last year a friend gave me an armful of rhubarb stalks from her garden and I was making strawberry-rhubarb crisp for several outdoor gatherings. This year since I haven’t been thoughtfully given any rhubarb, I’ve decided on the lemon as my fruit for a summer dessert.
I love lemon desserts-lemon bars, lemon poppy seed cake, lemon meringue pie (my late Grandmother’s favorite). They are light and refreshing to my palate.
I love how these store-bought gingersnaps have texture embossed onto the surface, obviously machine-made (next time I would make my own).
Lemon Cream Pie-from Real Simple magazine
- 9 oz gingersnaps (about 35)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 1 14 oz can sweetened condensed milk
- 1 tablespoon finely grated lemon zest, plus more for serving, plus 1/2 c lemon juice
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
Heat oven to 350 degrees. In a food processor, process the gingersnaps, until fine crumbs form. Add the melted butter, granulated sugar and 1/2 tsp salt and pulse until moistened. Press the mixture firmly into the bottom and sides of a 9 inch pie plate. Place on a rimmed baking sheet and bake until edges are dry and set, about 16-18 min. This is a crunchy cookie crust. Let cool.
In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and the remaining 1/2 tsp of salt. Pour the mixture into the crust and bake until set in the center, 18-20 min. Let cool and then refrigerate until firm, at least 2 hours. (I chilled mine overnight and added the whipped cream before serving).
Using an electric mixer, whip the cream and confectioners’ sugar on medium until soft peaks form, 2-3 min. Spread on the pie, sprinkle with additional zest, and serve immediately.
Window courtesy of Tribby (a friend and fellow bookie), I wanted to get some natural light (it’s been June gloom in Seattle lately).
I was happy with the way the pie turned out, I think next time I will make homemade gingersnaps and will bake the crust for less time.
Eat pie and take time to slow down and enjoy some precious summertime.
Loved this pie! Thanks for sending some leftovers home for us! Love that last photo of the single slice of pie!
I ate the remainder, but at least Z tried it even on his diet. 🙂
That pie was as delicious as it looks! Your pictures look dreamy, I like how they turned out!
Wow, this pie looks delicious! And I love that it has a gingerbread crust.
Yes, I love a gingerbread crust, would probably be fantastic with pumpkin pie also!