*Lemon Ice Box Pie*
Serves 8

This pie is not only easy and quick to make, but oh so very tasty. With it's wonderfully scrumptious lemon filling and it's spicy gingersnap crust it is moreishly delicious! A real pleaser on all levels! Another one from my big blue binder.

FILLING:
the grated zest and juice of 3 lemons (I always use unwaxed)
3 large egg yolks, lightly beaten (freeze the whites to make a pavlova or meringues at a later date)
1 14-ounce tin of sweetened condensed milk (400g)
1 TBS sugar
a pre-baked gingersnap crust (see below)
TO SERVE:
1 cup heavy cream, chilled (240ml)
1/4 cup sugar (45g)

Pre-heat the oven to 180*C/350*F/gas mark 4. Stir the lemon juice, lemon zest and the egg yolks together in a bowl. Whisk in the condensed milk and sugar and combine thoroughly.

Pour the filling into the prepared crust and then place on a baking tray. Bake in the pre-heated oven for 10 minutes. Remove from the oven and let cool to room temperature. Cover with cling film and chill for at least 4 hours or overnight before serving.

When ready to serve, beat the cream with an electric mixer until soft peaks form. Add the sugar and beat just to combine. Cut the pie into slices and garnish each slice with a nice dollop of the sweetened cream to serve.