The crust calls for crystalized ginger. I have that on hand, but I am thinking you could do without it as it's not much. My gingersnaps are pretty darn snappy, so that too helped.
Get ready to bake and then dig-in and enjoy! PUCKER UP
- 1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)
- 2 tablespoons sugar
- 1 teaspoon minced crystallized ginger
- 5 tablespoons unsalted butter, melted
FILLING
- 2 cups ice cubes
- 1/4 cup water
- 1 envelope unflavored gelatin
- 3/4 cup plus 2 tablespoons sugar
- 3/4 cup strained fresh lemon juice
- 4 large egg yolks
- 2 teaspoons finely grated lemon peel
- 1/8 teaspoon salt
- 1 1/4 cups chilled whipping cream
- 1/4 cup powdered sugar
- Lemon peel strips from 1 lemon, removed with citrus zester
PREPARATION
FOR CRUST
Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.
FOR FILLING
- Pour enough cold water into medium bowl to come halfway up sides; add 2 cups ice cubes and set aside.
- Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
- Whisk 3/4 cup sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil). Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl.
- Using electric mixer, beat whipping cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours.
This pie can be made a day ahead and refrigerated. Take it our and let it stand at room temp for about a half hour before serving.
STRAWBERRY SAUCE
I did add a strawberry sauce drizzle to each piece of pie as I served it. It was a little bit of extra sweet to counter the lemon as well as pretty.
Ingredients
- 3 cups of strawberries, finely chopped
- 1/2 cup sugar
- juice of 1/2 lemon
- 1 tsp. vanilla
Directions
Combine the strawberries, sugar, lemon juice and 2 TBL. water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, 10+ minutes. Remove from heat and stir in the vanilla.
Strain through a fine-meshed sieve into a bowl, pressing against the solids. Cool completely.
Store covered up to 4 days.