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Recipes
Shopping list
Ingredients
- Nonstick aluminum foil
- 3 lemons, for zest/juice
- 8 oz gingersnap cookies
- 6 tablespoons unsalted butter, melted
- 1 ¼ cups heavy whipping cream
- ½ cup sweetened condensed milk
Steps
- Line 9-inch square baking dish with foil. Zest lemons (1 teaspoon); squeeze for juice (⅓ cup). Place cookies in food processor bowl; process until fine crumbs (about 2 cups).
- Melt butter. Combine cookies and butter (reserve 1 tablespoon mixture). Press cookie mixture firmly into bottom of baking dish and chill crust until ready for use.
- Place cream in medium bowl and beat with electric mixer until stiff peaks form. Gently stir (fold) in lemon zest, juice, and condensed milk until combined.
- Spread cream mixture evenly on top of crust; sprinkle with reserved cookie crumbs. Chill 1 hour (or until set). Cut into squares and serve. (Makes 9 servings.)
Amount per ⅑ recipe serving: Calories 360, Total Fat 25g, Sat Fat 14g, Trans Fat 1g, Chol 65mg, Sodium 115mg, Total Carb 30g, Fiber 0g, Sugars 18g, Protein 3g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%