Meyer Lemon Tart with Gingersnap Crust

One bite of this luscious, tangy Meyer Lemon Tart with its crisp, crunchy gingersnap crust will have your taste buds singing the Hallelujah chorus and wanting more.

INGREDIENTS Gingersnap Crust 1 box gingersnap cookies 12 oz box 6 Tbsp butter melted Meyer Lemon Filling 1 1/2 cups granulated sugar 1/4 cup cornstarch 3 large eggs 3 large egg yolks 2/3 cup fresh Meyer lemon juice you can substitute regular lemon juice 1 1/2 Tbsp Meyer lemon zest you can substitute regular lemon zest 1/2 cup cold butter cut into small cubes

INSTRUCTIONS

Gingersnap Crust

1. Preheat oven to 350 degrees.
2. Pour the gingersnap cookies into a food processor fitted with a steel blade. Process until the cookies are fine crumbs. Add the melted butter and pulse until well mixed.
3. Pour the cookie mixture into a 10-inch tart pan and spread out evenly. Using your fingers, press the mixture firmly onto the bottom and up the sides of your pan to make the crust.
4. Bake for 9-10 minutes. Remove from the oven and place on a wire rack to cool for a minimum of 30 minutes.

Fresh Meyer Lemon Filling

1. Zest the lemons and juice them.
2. Add sugar, cornstarch, eggs, egg yolks and Meyer lemon juice to a heavy sauce pan and place over medium heat. Bring to a boil. Cook, whisking constantly for 1-1 1/2 minutes or until thickened.
3. Remove pan from heat and add lemon zest and butter. Whisk constantly until the butter is melted and everything is well combined.
4. Pour the lemon filling into a small bowl and place this bowl in a larger bowl filled with ice. Cool for about 15 minutes.
5. Pour the cooled mixture into the cooled gingersnap crust. Wrap with plastic wrap and refrigerate for at least 2 hours. Before putting in the refrigerator, press the plastic wrap lightly onto the filling to keep a film from forming.
6. To serve, remove from the tart pan. Slice and serve. Enjoy!

Source>>Meyer Lemon Tart with Gingersnap Crust@gritsandpinecones

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