Calliope's Frozen Lemon Pie with Gingersnap Crust
calliope..NY (03:09:11)

3-egg yolks
3-egg whites
1/2-cup sugar
4-Tbsp. lemon juice
1-1/2 cups whipping cream
grated zest of 1/2 a lemon
about half a box of crisp gingersnap cookies...maybe more.
1/4-stick melted butter

Make a custard in a double boiler of the yolks, sugar and lemon juice.
Cool completely. Beat egg whites till stiff, fold in. Whip cream and fold in along with the lemon zest.

Melt the butter. Add the cookies you have ground somewhat fine in the food processor...don’t turn them to powder, though. Press into the bottom of a buttered pie tin, and as much up the sides as you can. Spoon in the filling and freeze for at least 6 hours. Slices easier with a hot knife.

NOTE...You can use graham crackers or vanilla wafers, if you prefer.