Creamy Lemon Pie for Two

With its crisp gingersnap crust and lush creamy filling, this is a pie to please. Tart, sweet, rich, creamy and no bake!

Ingredients

For the crust:

• 1/2 cup (60g) gingersnap crumbs
• 1 TBS butter, melted
• 1 tsp sugar

For the filling:

• 1/4 cup (30g) dairy sour cream, full fat
• 1/4 cup (55g) good quality lemon curd

To top:

• 1/4 cup (60g) whipping cream, whipped and lightly sweetened
• 1 TBS finely chopped candied ginger

Instructions

1. You will need a small pie tin for this (6 inch) or two individual (6 ounce) ramekins. You also need to let this chill overnight.
2. Measure the crumbs, sugar and melted butter into a bowl. Combine well together and then press into your pie tin (or ramekins). Place in the refrigerator to chill for 10 minutes.
3. Whisk the sour cream until it fluffs up and then whisk in the lemon curd, combing both together completely. Spoon into the chilled crust, cover with some cling film and then place in the refrigerator to chill over night. 
4. Whip your cream until stiff with a small amount of sugar.  Pipe it into rosettes on top of the pie, or simply spread over top of the pie.  Sprinkle with the candied ginger.  Serve immediately.