Directions:
In a bowl, combine the cookie crumbs and melted butter. Press into the bottom and sides of a deep dish 9-inch pie plate. Chill.

In a heavy saucepan, dissolve sugar and milk over medium-high heat, stirring, and remove pan from heat once sugar is dissolved. Whisk in peanut butter and vanilla until well-blended. Cool in a bowl set in a larger bowl of ice water, stirring occasionally.

In another bowl, or in the bowl of a stand mixer, beat cream until it just holds stiff peaks. Fold whipped cream into peanut butter mixture. Turn mixture into pie crust, smoothing the top.

For garnish (optional), melt chocolate chips using a double boiler: place chips in double boiler over a saucepan of simmering water so that the double boiler doesn’t touch the water. Stir until the chocolate is melted; place melted chocolate into a plastic baggie and cut a small piece of the tip off. Pipe into swirls or other designs on top of pie.

Freeze pie, uncovered, until frozen hard, about 5 hours. Pie can be made up to 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours. Let pie stand in refrigerator for 30 minutes prior to serving.

Directions:
Put whole lemons in a large pot over high heat, cover with cold water, and bring to a boil. Lower heat to medium and simmer until soft, about 30 minutes. Drain; transfer lemons to a bowl of ice water. Cut lemons into quarters when they have cooled and gently remove seeds, retaining as much juice as possible. Blend lemons in a food processor until they’re a smooth, thick puree

Meanwhile, preheat oven to 350 degrees. Pulse almonds in a food processor until nuts resemble coarse cornmeal. Put in a large bowl and add flour, baking powder, and salt. Stir to combine.

Butter and flour a 9-inch pan with a removable rim. Whisk together egg yolks and sugar in another large bowl until thick and pale yellow. Stir in lemon puree and almond extract. Add almond-flour mixture and stir to combine. Stir in candied ginger. Set aside.

Beat egg whites in another large bowl until they form firm peaks. Gently fold egg whites into lemon batter. Spread batter in prepared pan.

Combine powdered sugar and lemon juice in a small bowl. Spread glaze over cake. Garnish with lemon slices.

Per Serving: 333 calories, 36 percent (119 cal.) from fat, 8.3 g protein, 13 g fat (1.9 g sat.), 51 g carbo (4.7 g fiber), 209 mg sodium, 106 mg chol.

From “The Sunset Essential Western Cookbook”

For the Glaze:
2 cups powdered sugar
2 to 3 tablespoons milk
1 tablespoon unsalted butter, very soft

Directions:
1. Preheat oven to 350 degrees F (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a 10-cup Bundt pan; set aside.

2. In a medium bowl, whisk together 2½ cups of the all-purpose flour, the baking powder and salt; set aside.

3. In the bowl of a stand mixer (or large mixing bowl), use your fingertips to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened. Add the butter and cream together on medium speed until light and fluffy, 3 to 5 minutes.

4. Reduce the speed to low and add the eggs one at a time, mixing for a minute after each and scraping down the bowl before adding the next. Add the vanilla and mix briefly to combine.

5. With the mixer still on low, add 1/3 of the flour mixture, beating until just barely combined, followed by ½ the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and the remaining flour.

7. Once the cake is cool, whisk together the powdered sugar, milk and butter until smooth. The icing should be quite thick (if you’d like it thinner, you can add more milk, a teaspoon at a time, until you get it to the consistency you want). Use an offset spatula to spread the glaze on top of the cake, giving it a little nudge down every so often. The cake can be stored, covered, at room temperature for up to 4 days.

(Recipe adapted from Smitten Kitchen)

Filling:
1 (14-oz) can sweetened condensed milk
1/2 cup Key lime juice
4 egg yolks
2 drops of green food coloring (optional)

Garnish:
1-2 limes (zest or small slice)
whipped cream

This is all the recipe said, LOL. So, I would mix the crushed gingersnaps with the melted butter and press into a pie plate. For the filling you mix all the ingredients until smooth. Refrigerate for several hours. Then garnish with whipped cream and lime slices, if desired.

If anyone is worried about the raw egg yolks, we’ve eaten them in lemon icebox pie that my grandmama use to make with never any problems. Just make sure you use fresh organic eggs.