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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I found this recipe in MORE magazine. It is excellent, a wonderful presentation and light. Ingredients:
3 grated lemons, zest of |
2/3 cup lemon juice |
3 large egg yolks, lightly beaten |
1 (14 ounce) can sweetened condensed milk |
1 tablespoon sugar |
1 (12 ounce) container cool whip |
1 cup gingersnap cookie, crushed |
1/2 cup ground almonds or 1/2 cup pecans |
5 tablespoons melted unsalted butter |
Directions:
1. Preheat oven to 325 deg. Stir crumbs and almonds in med bowl and stir in butter. Turn crumb mixture into a 9 pie pan pressing evenly over the bottom and up the sides. Bake crust on a center rack for 8-10 mins, until it feels dry and firm. It will feel soft, but will firm up as it cools. Cool to room temperature.
2. Pie:
3. Preheat oven to 350 deg. Stir the lemon zest, juice and egg yolks in a med bowl. Add the condensed milk and sugar. Whisk until thoroughly mixed.
4. Pour into cooled crust and bake for 15-20 mins until just set. Cover with plastic wrap and chill 4 hrs, until firm and chilled.
5. Top with Cool Whip. The recipe calls for whipped heavy cream and sugar or meringue, you do whatever you like.
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