Lemon Cream Pie Recipe

Name: Lemon Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 ounces gingersnaps (about 35), 6 tbsp. butter, melted, 2 tbsp. sugar, 1/2 tsp salt (if that), and more.

Yes, Lemon Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Pie

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