GINGER SNAP CRUST
1 cup crushed ginger snaps
¼ cup sugar
¼ cup melted butter
Mix sugar with ginger snap crumbs. Add melted butter and stir until well blended. Press firmly into bottom and sides of 9-inch pie pan. Bake 8 minutes at 375°F. Cool.
LEMON CHIFFON PIE
4 eggs, separated
½ cup lemon juice
½ teaspoon salt
¾ cup sugar