I found some Meyer lemons at the grocery store last weekend, and on impulse I picked up some gingersnaps and cream cheese. I wasn’t entirely sure what I was going to do with them at the time, but this ended up being the result:
- Roughly 2 cups of gingersnap crumbs. I like the Mi-Del brand, pulverized in a food processor.
- 4 T (1/2 stick) butter, melted
Preheat oven to 325 F.
Mix crumbs and melted butter thoroughly, then press into a lightly greased pie plate. Bake for about 10 minutes, or until the crust is lightly browned and smells of ginger. Cool until room temp, or chill briefly in the refrigerator or freezer.
- two 8 oz packages cream cheese, softened at room temperature*
- one can of sweetened condensed milk
- juice and zest of two Meyer lemons**
- one teaspoon regular lemon juice
Use a mixer to thoroughly blend the cream cheese and condensed milk. Then blend in the lemon juices and zest. Pour into the pie shell, cover with plastic wrap, and chill for a couple of hours. Serve.
*Neufchatel (1/3 less fat cream cheese) does work in place of cream cheese, although the filling won’t be quite as firm. If you use Neufchatel then you won’t need to pre-soften the cream cheese. I actually prefer the soft, pudding-like texture, however.
**If you don’t have Meyer lemons, which are sweeter and less tart than regular lemons (hence the addition of a small amount of regular lemon juice), use the juice of two regular lemons and the zest of one, and leave out the extra teaspoon of juice.