1 tablespoon grated lemon rind
1⅓ cups GINGER SNAP crumbs
¼ cup granulated sugar
5 tablespoons soft butter or margarine
Prepare 1⅓ cups very fine crumbs from GINGER SNAP COOKIES. Add ground nuts, lemon rind and sugar, mixing well together. Using a fork, work in softened margarine or butter until mixture is crumbly. With back of spoon, press this firmly to sides and bottom of 9″ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375° F. Cool before filling.
FOR FLUFFIER MERINGUES have egg whites at room temperature before whipping them. To prevent loss of volume add sugar a little at a time, whipping slowly with each addition. Avoid meringue pulling to center by being sure it touches crust all around. This gives egg whites something to hold onto while browning.
Gourmet Cakes
REFRIGERATOR CHEESE CAKE
(Yield: 9″ Cake)
1 recipe CINNAMON CRISP CRUST