Ginger-crunch lemon pie

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10 min


8 to 10 wedges

* PLUS Refrigeration Time: 240 minutes, Baking Time: 10 minutes


  • 2 cups crumbled gingersnap cookies
  • 3/4 cup granulated sugar
  • 1/4 cup butter , melted
  • 1 large lemon
  • 2 250-g blocks cream cheese , at room temperature
  • 500-mL jar lemon curd , about 2 cups, or 540-mL can lemon pie filling


  • Preheat oven to 350F (180C). Place gingersnap crumbs and 1/4 cup (50 mL) sugar in a medium-size bowl. Using a fork, stir until mixed. Stir in butter until crumbs are evenly moistened. Evenly pat crumbs into an ungreased 9-inch (23-cm) pie plate, firmly pressing mixture up sides of plate. Bake in centre of 350F (180C) oven until firm, about 10 minutes. Remove. Cool on a wire rack.
  • Meanwhile, squeeze 1/4 cup (50 mL) juice from lemon. In a large bowl, using an electric mixer, beat cheese until smooth, scraping down sides as necessary. Beat in 1/2 cup (125 mL) sugar, then lemon juice. Beat in lemon curd just until blended. Scrape mixture into cooled pie shell, mounding filling slightly in centre. Refrigerate, uncovered, at least 4 hours, preferably overnight. Garnish with dollops of whipped cream and fresh berries, sliced figs or mandarin oranges, if you wish.

Nutrition (per serving)

  • Calories
  • 588,
  • Protein
  • 7.6 g,
  • Carbohydrates
  • 61.8 g,
  • Fat
  • 35.8 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 419 mg.

Who wouldn’t want to crown a gourmet dinner with a sumptuous dessert? But then reality sets in. Between the hectic holiday rush and preparing the dinner, dreams of a fancy homemade sweet often end up as a pricey store-bought dish. With just six ingredients and 20 minutes, you can whip up a rich creamy pie–similar to but lighter than a cheesecake.

Gingersnap crumbs

Pulse about 40 (1-3/4-inch/4.5-cm) gingersnap cookies in a food processor to form fine crumbs. Or place cookies in a large, resealable plastic bag. Using a frying pan or rolling pin, crush cookies to fine crumbs.

Make ahead

Pie can be prepared up to 3 days before serving. After pie has chilled 4 hours, cover with plastic wrap and refrigerate until ready to serve. Or try it as a semi-frozen dessert. Cover pie with plastic wrap, then a layer of foil. Freeze up to 1 week. To serve, remove from freezer and let stand at room temperature until it can be easily sliced, about 1-1/2 hours. Serve in wedges.