1 1/3 cups superfine sugar
2 2/3 cups heavy cream
4 lemons — juiced and rinds
— grated 1 pinch salt
1 Ginger Crumb Crust
lemon rind — shredded, for — garnish, optional
1) Prepare the Ginger Crumb Crust in an 8-inch springform or 9-inch pie pan, plus Ginger Crumbs for decorating the top of the pie.
2) In a medium bowl, stir together the sugar, cream, lemon rind and juice and salt until the sugar has dissolved. Pour the mixture into the cooled crust and freeze for several hours or overnight. Sprinkle the top of the pie with the reserved crumbs before serving. Little shreds of lemon rind make a nice topping, too.
Makes one 8-inch or 9-inch pie, serving 8.
Notes: From Ann Hodgman’s BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, page 182.
Typos by K. Hudson Lipin, 09/04/98