Frozen Lemon Pie
Yield
1 piePrep
30 minCook
0 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
sugar
superfine |
|
| 2 ⅔ | cups |
heavy whipping cream
|
|
| 4 | each |
lemons
juiced and rinds, grated |
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
crumb crust
ginger |
* |
| 1 | each |
lemon zest
shredded, for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
sugar
superfine |
|
| 631 | ml |
heavy whipping cream
|
|
| 4 | each |
lemons
juiced and rinds, grated |
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
crumb crust
ginger |
* |
| 1 | each |
lemon zest
shredded, for garnish, optional |
*
|
Directions
Prepare the ginger crumb crust in an 8-inch springform or 9- inch pie pan, plus ginger crumbs for decorating the top of the pie.
In a medium bowl, stir together the sugar, cream, lemon rind and juice and salt until the sugar has dissolved.
Pour the mixture into the cooled crust and freeze for several hours or overnight.
Sprinkle the top of the pie with the reserved crumbs before serving.
Little shreds of lemon rind make a nice topping, too.
