Photographer: Iain Bagwell, Prop Stylist: Lydia Pursell
Hands-on Time
25 Mins
Total Time
4 Hours 22 Mins
Yield
Makes 10 to 12 servings

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

How to Make It

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

Christmas Through the South

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