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Gingersnap-Meyer Lemon Meringue Tart

Photographer: Iain Bagwell, Prop Stylist: Lydia Pursell
Hands-on time 25 mins
Total time 4 hrs, 22 mins

Makes 10 to 12 servings

If Meyer lemons are unavailable, substitute equal amounts of regular lemon juice and orange juice.


  • Gingersnap Crust:
  • 2 cups crushed gingersnaps (about 40 gingersnaps)
  • 5 tablespoons butter, melted
  • Fresh Meyer Lemon Curd:
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 3 large eggs
  • 3 large egg yolks
  • 2/3 cup fresh Meyer lemon juice
  • 1 1/2 tablespoons Meyer lemon zest
  • 1/2 cup cold butter, cut into pieces
  • Italian Meringue:
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 3 large egg whites
  • Garnish: Meyer lemon slices

How to Make It

  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 30 minutes.

  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.

  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 2 hours. (Mixture will thicken as it cools.)

Christmas Through the South