This recipes comes from the April 2013 issue of Relish, which is an insert in our local newspaper. It makes me think of sun and the beach instead of the dreary skies today has brought.
Lemon Snap Icebox Pie
Crust
1 ½ cups gingersnap crumbs
¼ cup melted butter
2 tablespoons sugar
Cream Cheese Layer
4 oz. cream cheese
2 cups whole-milk ricotta
Finely grated rind of 1 lemon
½ cup sugar
Creamy Lemon Curd
3 egg yolks, well beaten
1/3 cup sugar
Finely grated rind of 2 lemons
¼ cup fresh lemon juice
3 tablespoons butter
Sliced lemons
To prepare crust, combine crumbs, butter and sugar. Press into a 9-inch springform pan.
To prepare cream cheese layer, combine all ingredients in food processor or blender. Puree until very creamy. Spoon into crust. Cover and refrigerate.
To prepare curd, combine all ingredients in small saucepan. Cook over medium-low heat, whisking constantly until curd is thick (about 5 minutes). Let cool completely. Spoon over chilled pie. Top pie with thin lemon slices.
Makes 10 servings.
