Lemon Snap Icebox Pie
Mark Boughton Photography / Styling Teresa Blackburn
- Yield: 10 servings
Ingredients
- Crust:
- 1 1/2cups gingersnap cookie crumbs
- 1/4cup melted butter
- 2tablespoons sugar
- Cream Cheese Layer:
- 4ounces cream cheese, softened
- 2cups whole-milk ricotta
- Finely grated rind of 1 lemon
- 1/2cup sugar
- Lemon Curd Layer:
- 3 egg yolks
- 1/3cup sugar
- Finely grated rind of 2 lemons
- 1/4cup lemon juice
- 3tablespoons butter
- Lemon slices
- Chopped fresh mint leaves
Instructions
- To prepare crust, combine crumbs, butter and sugar. Press into a 9-inch springform pan.
- To prepare cream cheese layer, combine all ingredients in food processor or blender. Purée until very creamy. Spoon into crust. Cover and refrigerate.
- To prepare curd, combine all ingredients in small saucepan. Cook over medium-low heat, whisking constantly until curd is thick (about 5 minutes). Let cool completely. Spoon over chilled pie. Top pie with thin lemon slices and sprinkle with extra sugar.
Nutritional Info *per serving
- Calories 353
- Fat 21g
- Cholesterol 122mg
- Sodium 239mg
- Carbohydrate 34g
- Fiber 0,5g
- Protein 8g
