FROZEN LEMON GINGERSNAP PIE
Categories Milk/Cream Ice Cream Machine Citrus Dairy Egg Dessert Bake Freeze/Chill Frozen Dessert Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350°F.
- Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack.
- Make ice cream:
- Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
- Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker.
- Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
- About 20 minutes before serving, put pie in refrigerator to soften.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Eufemia Leal
[email protected]Overall, I thought this pie was pretty good. The crust was a bit dry, but the filling was delicious. I would definitely make it again, but I would try a different crust recipe.
Tegan Phillips
[email protected]This pie was a bit of a disappointment. The crust was bland and the filling was too tart. I think I'll stick to my old lemon meringue pie recipe.
djangosback
[email protected]The pie was delicious, but it was a bit too sweet for my taste. Next time, I'll use less sugar in the filling.
Maheen Fatima
[email protected]The frozen lemon-gingersnap pie was a great success! The crust was perfectly crispy and the filling was smooth and creamy. The lemon and ginger flavors were perfectly balanced. I would definitely recommend this recipe.
Santillces Villete jr
[email protected]This pie was amazing! It was the perfect dessert for a summer party. The lemon filling was light and refreshing, and the gingersnap crust added a nice bit of crunch. I will definitely be making this pie again and again.
Bill Edrich
[email protected]I'm not a huge fan of lemon desserts, but I thought I'd give this pie a try. I was pleasantly surprised at how much I liked it! The lemon flavor was subtle and the gingersnap crust was a nice touch. I'll definitely be making this pie again.
ROYAl K To
[email protected]This pie was a disaster! The crust was soggy and the filling was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Minecraft Man
[email protected]I had some trouble with the crust, but the filling was delicious. I think I'll try again with a different crust recipe.
Cj. Log
[email protected]This pie was a bit too tart for my taste, but I think that's just a personal preference. The gingersnap crust was delicious, though.
Vishal Shiwgobin
[email protected]I was a bit skeptical about the combination of lemon and ginger, but I was pleasantly surprised at how well they worked together. The pie was tart and refreshing, with a hint of spice from the ginger. The gingersnap crust was a nice touch and added a
Manisa Paudel
[email protected]This pie was delicious! The lemon and ginger flavors were perfectly balanced and the gingersnap crust was a great addition. It was easy to make and a real crowd-pleaser.
shahnawaz hussain
[email protected]I made this pie for a party and it was a huge success! Everyone loved the unique flavor combination and the creamy filling. The gingersnap crust was a nice touch and added a bit of crunch. I will definitely be making this pie again.
meera mahotra
[email protected]The frozen lemon-gingersnap pie turned out great! The filling was smooth and tangy, and the gingersnap crust was the perfect complement. It was a bit time-consuming to make, but it was definitely worth the effort.
Riley Casey
[email protected]This frozen lemon-gingersnap pie was an absolute delight! It was the perfect balance of tart and sweet, with a creamy filling and a crunchy, flavorful crust. I loved the combination of lemon and ginger, and the gingersnap crust added a unique and del