LEMON ICE BOX PIE
25 Sweetzels Ginger Snaps
6 tbsp. melted butter
1/2 cup sugar, divided in 1/4 portions
4 eggs, yolks and whites separated
2 cups fresh lemon juice
2 tbsp. lemon zest
2 cans condensed milk
9 inch spring form pan
Preheat oven at 350. Process the Ginger Snaps and 1/4 cup of sugar in a food processor until fine and add the melted butter and pulse until butter is incorporated. Pour into spring form pan and spread out the mixture evenly and 1/2 way up the sides to form the crust. Press a measuring cup against the side of the pan to even out the crust. Set aside.
In mixing bowl, whisk the condensed milk, lemon juice, zest, eggs until well incorporated. Pour mixture into the pan. Whip the meringue by combining remaining 1/4 sugar and egg whites until stiff peaks and spoon on top of the pie, spreading evenly to seal the pie. Bake for about 25 minutes or until top of meringue is golden brown, remove and allow to cool. Cover well with plastic wrap and place in the freezer overnight. To serve, do not defrost. Remove from freezer and run a knife around the edge pie to release the meringue and then release the spring form pan. Run knife in hot water, slice and serve.
Spiced Wafer Apple Crisp
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
1 Sleeve Sweetzels Spiced Wafers, broken into small pieces, crumbs up to ½ inch (Use either a blender or place cookies in a bag and beat them with a mallet)
6-7 apples (choose a tart apple like Granny Smith, Crispin, Braeburn, Stayman ) peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives (or hands) until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow lightly greased 2-quart baking dish or 9” iron skillet, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.