Aunt June’s Lemon Icebox Pie
This is my mom’s sister’s, my Aunt June’s, icebox pie. It was my dad’s favorite pie, so she always brought one when she came to visit. She topped hers with meringue, but I prefer whipped cream. The gingersnap crust was also my addition, because I love gingersnaps with lemon.
Makes one 9-inch pie (Serves 8 to 10)
Grated zest and juice of 3 lemons
3 large egg yolks, lightly beaten
1 14-ounce can sweetened condensed milk
1 tablespoon sugar
1 pre-baked Gingersnap Pie Crust (recipe follows)
For the Whipped Cream
1 cup heavy cream
1/4 cup sugar
1. Preheat the oven to 350ºF.
2. Stir the lemon zest and juice and the egg yolks together in a medium bowl. Add the condensed milk and sugar and whisk until they are thoroughly incorporated.
3. Pour the filling into the pre-baked Gingersnap Crust and bake on a center rack in the oven for 10 minutes. Allow the pie to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, until it is firm and chilled.
4. Beat the whipping cream in a medium bowl with an electric mixer on high speed until soft peaks form. Add the sugar and beat just to combine. Remove the pie from the refrigerator. Top with the whipped cream and slice. Serve chilled.
Makes one 9-inch pie crust
4 ounces gingersnap cookies, finely ground (1 cup crumbs)
1/2 cup finely ground almonds (or pecans)
5 tablespoons unsalted butter, melted
1. Preheat the oven to 325ºF.
2. Stir the gingersnap crumbs and almonds together in a medium bowl. Add the melted butter and stir until the crumbs are moistened. Turn crumbs into a 9-inch pie shell and press the evenly over the bottom and up the sides of the pan to form the crust.
3. Bake the piecrust on a center rack for 8 to 10 minutes, until it feels dry and firm. It will still feel soft; it will firm up more when it cools. Let the crust cool to room temperature before filling.