Lemon Curd Cream Tart

• Crust
• 3/4 cup gingersnap crumbs, about 14 gingersnaps
• 2 tablespoons butter, melted
• 1 tablespoon sugar
• Filling
• 2 eggs
• 2 egg yolks
• 1 cup sugar, divided
• 1/2 cup lemon juice
• 6 tablespoons butter, cut into small chunks
• 3/4 cup whipping cream
• 3 large strawberries

1. Preheat oven to 325u0b0.
2. To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
3. Pat crumbs on bottom and up sides of a 7-inch tart pan with a removable bottom; bake for 10 minutes or until firm and slightly browned; remove from oven and cool completely.
4. To make filling, beat eggs and egg yolks together in a heavy-bottomed pan; add 3/4 cup sugar and beat; add lemon juice and butter.
5. Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
6. Remove the curd from the heat.
7. If it's lumpy, strain through a wire strainer.
8. Place curd in a bowl and completely chill; when curd is cold, combine remaining 1/4 cup sugar with whipping cream in a bowl and beat until stiff; fold lemon curd into the whipped cream mixture.
9. Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
10. Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.

crust, gingersnap crumbs, butter, sugar, filling, eggs, egg yolks, sugar, lemon juice, butter, whipping cream, strawberries

Taken from www.food.com/recipe/lemon-curd-cream-tart-80876 (may not work)