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| © Provided by MyRecipes |
By Oxmoor House, MyRecipes
With a gingersnap crust and lemon curd filling, every bit of this tart is bursting with flavor! If Meyer lemons are unavailable, substitute equal amounts of regular lemon juice and orange juice. Garnish with Meyer lemon slices.
- Hands-On: 25 mins
- Total: 4 hrs 22 mins
- Yield: Makes 10 to 12 servings
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Ingredients
Gingersnap Crust:
- 2 cups crushed gingersnaps (about 40 gingersnaps)
- 5 tablespoons butter, melted
Fresh Meyer Lemon Curd:
- 1 ½ cups sugar
- ¼ cup cornstarch
- 3 large eggs
- 3 large egg yolks
- ⅔ cup fresh Meyer lemon juice
- 1 ½ tablespoon Meyer lemon zest
- ½ cup cold butter, cut into pieces
Italian Meringue:
- 1 cup sugar
- 2 tablespoons light corn syrup
- 3 large egg whites
- Garnish: Meyer lemon slices
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Directions
Step 1
Prepare Gingersnap Crust: Preheat oven to 350°. Stir together gingersnap crumbs and butter. Firmly press mixture on bottom and up sides of a 10-inch tart pan. Bake at 350° for 9 minutes or until golden and fragrant. Cool in pan on a wire rack for 30 minutes.Step 2
Meanwhile, prepare Fresh Meyer Lemon Curd: Whisk together 1 1/2 cups sugar and cornstarch in a heavy saucepan. Whisk in eggs and egg yolks. Stir in lemon juice. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 to 1 1/2 minutes or until thickened. Remove pan from heat. Stir in lemon zest and butter.Step 3
Fill a large bowl with ice. Place pan containing lemon curd in ice, and let stand, stirring occasionally 15 minutes. Spread lemon curd over prepared crust. Place heavy-duty plastic wrap directly on lemon curd (to prevent a film from forming); chill for 2 hours. (Mixture will thicken as it cools.)See more at MyRecipes
