Lemon Cream Pie with Triple Ginger Cookie Crust
This lemon cream pie is a delicious combination of tart lemon and spicy ginger. The ginger cookie crust is made with Triple Ginger Cookies from Trader Joe's.
Servings: 8 servings
Triple Ginger Cookie Crust
- 1 9 oz box Trader Joe’s Triple Ginger Cookies
- 7 tablespoons (100 grams) unsalted butter melted
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
Lemon Cream Filling
- 3/4 cup (150 grams) sugar
- Lemon zest from 2 lemons
- 3/4 cup lemon juice
- 6 large eggs
- 8 tablespoons (114 grams) butter, cut into 8 pieces
- 2 tablespoons water
- 2 teaspoons gelatin
- 1-1/2 cups heavy cream chilled
- 3 tablespoons sugar
- Whipped cream
- Fresh raspberries
Ginger Cookie Crust
Preheat the oven to 350 degrees F.
Place 220 grams (or all but 7 of the cookies if using the Trader Joe’s cookies) in the bowl of a food processor and with a metal blade and process until the cookies are crumbs and there are no large pieces left. Melt the butter. Pour the crumbs into a bowl add the salt and cinnamon and combine with a whisk. Pour the melted butter over the crumbs and stir together with a fork until the cookie crumbs start to clump together. You should have 2-1/4 cups.
Pour the cookie crumbs into a 9-inch pie plate press across the bottom and up the sides of the pie plate. Bake the crust for 6-8 minutes, remove from the oven and cool completely.
Zest the lemons directly into the sugar and then use your fingers to work the zest into the sugar.
Combine the sugar mixture, lemon juice and eggs into a 3-quart sauce pan and cook over medium (high) heat whisking constantly until it is 180 degrees F, about 6-7 minutes. Pour the mixture through a strainer into a bowl and cool to 150 degrees F.
Pour the mixture into a food processor or blender add the butter and process until the butter is emulsified – about 20 seconds. The lemon curd should be smooth and slightly thicker.
Pour the mixture into a bowl, cover with plastic wrap and chill until completely cool, about 3 hours. Clean the bowl of the food processor.
Place 2 tablespoons of water in a measuring cup or small glass bowl and sprinkle the gelatin over the water. Let stand for 5 minutes. Microwave the mixture for 20 seconds. It should be completely liquid
Place 1-1/2 cups of the heavy cream and sugar in the clean food processor bowl with the metal blade start to process the cream. Slowly pour the still warm gelatin in a steady stream into the cream as it processes. Continue to process the cream until it is the consistency of thick yogurt or sour cream, about 1 minute. Watch the cream the entire time so you don’t overmix and end up with butter.
Add the whipped cream to the chilled lemon curd and fold the whipped cream into the curd. You will have 4 cups of filling. Scrape the filling into the cooled pie shell. Use an offset spatula to spread and smooth the top of the lemon mousse.
Decorate the top with whipped cream and serve with fresh raspberries.