Imagine a dessert that perfectly balances the zing of fresh lemons with the warm, spiced crunch of gingersnaps—this is Erin French’s Lemon Gingersnap Icebox Pie from The Lost Kitchen. Erin, known for her farm-to-table approach and rustic yet refined dishes, has created a pie that’s as comforting as it is elegant. Last month, we featured her new book, “Big Heart Little Stove” so of course we had to try one of her recipes!

This creamy lemon filling, set atop a crisp gingersnap crust, is a delightful contrast of textures and flavors, making it an irresistible treat for any occasion. This pie is a true reflection of Erin’s ability to transform simple, wholesome ingredients into something truly special.

Go get the book! (Here’s the link) and enjoy this incredible, lemony pie!

For The Crust:

1 box gingersnap cookies (about 9 ounces)

1/4 cup granulated sugar

4 tablespoons unsalted butter, melted

For The Filling:

6 large egg yolks

1/4 cup granulated sugar

Pinch of kosher salt

1 (14-ounce) can sweetened condensed milk

2 tablespoons grated lemon zest

3/4 cup fresh lemon juice

Freshly whipped cream, for serving


Make The Crust:

Preheat the oven to 350 degrees F. In the bowl of a food processor, pulse the cookies until the crumbs are the consistency of coarse sand. Transfer the crumbs to a medium bowl, add the sugar, and melted butter, and stir to combine.

Pour the crust mixture into a 9-inch springform pan or pie dish and press evenly over the bottom of the pan. Bake until just barely golden and puffed, 8 to 10 minutes. Set aside to cool completely before adding the filling.


Make The Filling:

In a bowl of a stand mixer fitted with the whisk attachment, combine the egg yolks, sugar, and salt and whip on high speed until the mixture is light in color, 3 to 4 minutes. With the mixer running, slowly add the sweetened condensed milk, and then the lemon zest and juice.

Pour the filling into the prepared pan and freeze for at least 6 hours, or overnight.

If using a springform pan, unmold the pie. Slice into wedges and serve immediately with freshly whipped cream. Add a garnish of your choice of fruit, dried ginger, or dainty edible flowers.

If you are not serving the entire icebox pie at once, return the remaining pie to the freezer, otherwise it will melt. Enjoy!