Lemon Cream Pie
Ingredients
- 9 ounces gingersnaps (about 35)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon finely grated lemon zest, plus more for serving, plus 1/2 cup lemon juice
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
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