Lemon Tart with Gingersnap Cookie Crust

 MAKE YOUR SPRING A LITTLE BIT SWEETER 

MEYER LEMON TART

Cook's notes: 

If Meyer lemons are not available, substitute regular lemons. The recipe was adapted from countrylivng.com, April 2014
Ingredients:

• 2 c. crushed gingersnaps
• ¼ c. dark-brown sugar
• 1/4 teaspoon Saigon cinnamon or 1/2 teaspoon ground cinnamon
• 3 tablespoons butter
• 2 large eggs
• 3 large egg yolks
• ¼ c. granulated sugar
• ½ teaspoon cornstarch
• ⅓ c. fresh Meyer lemon juice
• 3 tablespoons Meyer lemon zest
• 1 stick of butter, cut into large pieces
• 1 teaspoon vanilla
• 1 c. heavy cream
• 1 tablespoon confectioners' sugar
• ¼ teaspoon almond extract

Directions:

• Preheat the oven to 350 degrees. 
• Combine the crushed cookies, brown sugar, cinnamon, and cooled, melted butter in a blender or food processor. 
• Press the cookie mixture in a 9-inch fluted tart pan with a removable bottom in an even layer on the bottom and up the sides. Bake until fragrant, about 8 minutes. Remove from the oven and transfer the pan to a wire rack to cool.
• Increase the oven temperature to 375 degrees. In a medium saucepan, off the heat, whisk the eggs and yolks, granulated sugar, and cornstarch to combine. Transfer the saucepan to medium-low heat. Add the lemon juice and zest, and whisk continuously until the mixture is thick enough to coat the back of a wooden spoon, 6 to 8 minutes. Remove from the heat and whisk in the butter pieces and vanilla.
• Pour the mixture into the cooled cookie shell. Transfer the tart to the oven and bake until the crust darkens slightly, about 20 minutes. Transfer to a wire rack and let the tart cool to room temperature.
• In a medium bowl, using an electric mixer on high speed, whip the cream until soft peaks form, about 3 minutes. Add the confectioners' sugar and almond extract, and whip until the peaks are almost stiff, about 2 more minutes. Slice the tart and serve each slice with a dollop of almond whipped cream.