lemonade pie + gingersnap crust

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Where did the week go? I’ve been running around pretty much non stop so I guess it’s not really a mystery why it passed by so fast. Lots of wine lunches with friends and jaunts into the cities.

I made this awesome pie a few nights ago and the crowd went wild. it’s not a thick pie, but a thin, tart-like creation with an ultra buttery crust and a silky lemon filling that will make you dream about it later. Oh my goodness…. Are you ready?

for the crust:

~ preheat oven to 350 degrees F. ~

2 and 1/2 cups gingersnap crumbs

1/2 cup soft, grass fed butter, softened + a little more if needed

Place gingersnaps in the bowl of a food processor and pulse until you have fine crumbs (not dust.) Pour crumbs into a mixing bowl and add softened butter. Mix until thoroughly combined. Press into an 8 or 9 inch pie plate. Chill for 15 minutes in refrigerator. Bake for 18 minutes in preheated oven, or until crust is golden brown and fragrant. The crust may puff up during baking. Don’t worry, just poke it with a fork and re-shape it a bit. Cool almost completely before filling.

While crust cools, make the lemon filling.

for the lemon filling:

14 oz. can sweetened condensed milk

4 large egg yolks

1/2 cup freshly squeezed lemon juice

2 Tablespoons fresh lemon zest

Place all filling ingredients in a mixing bowl. Beat until completely combined and smooth. Pour into cooled shell. Bake for 16 to 18 minutes or just until completely set. Cool on counter until room temperature. Transfer to refrigerator to cool completely. Slice and serve with fresh whipped cream and raspberries.



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