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.