Lemon Snap Icebox Pie

Lemon Snap Icebox Pie
Mark Boughton Photography / Styling Teresa Blackburn
  • Yield: 10 servings


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


  1. To prepare crust, combine crumbs, butter and sugar. Press into a 9-inch springform pan.
  2. To prepare cream cheese layer, combine all ingredients in food processor or blender. Purée until very creamy. Spoon into crust. Cover and refrigerate.
  3. 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