Gingersnap-Meyer Lemon Meringue Tart

• 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

1. Prepare Gingersnap Crust: Preheat oven to 350u0b0. Stir together gingersnap crumbs and butter. Firmly press mixture on bottom and up sides of a 10-inch tart pan. Bake at 350u0b0 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.)

crust, crushed gingersnaps, butter, fresh meyer, sugar, cornstarch, eggs, egg yolks, fresh meyer, lemon zest, cold butter, italian meringue, sugar, light corn syrup, egg whites, lemon slices

Taken from www.myrecipes.com/recipe/gingersnap-meyer-lemon-meringue (may not work)