Ingredients Jump to Instructions ↓

  1. 1 1/3 cups superfine sugar

  2. 2 2/3 cups heavy cream

  3. 4 lemons -- juiced and rinds

  4. -- grated 1 pinch salt

  5. 1 Ginger Crumb Crust

  6. lemon rind -- shredded, for -- garnish, optional

  7. 8-inch springform or 9-inch pie pan, plus Ginger Crumbs for decorating the top of the pie.

  8. 2) 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.

  9. 8-inch or 9-inch pie, serving

  10. 1995, Chapters Publishing Ltd., ISBN

  11. 1-881527-92-1, page

  12. Typos by K. Hudson Lipin, 09/04/98


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