If Meyer lemons are unavailable, substitute equal amounts of regular lemon juice and orange juice.
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
1 cup sugar
2 tablespoons light corn syrup
3 large egg whites
Garnish: Meyer lemon slices
How to Make It
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.
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.
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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