Silky Lemon Cream Tart with Gingersnap Crust Recipe

Preheat oven to 350 degrees F, placing a rack on the middle rung.

In a mixing bowl, thoroughly combine gingersnap crumbs and butter. Press evenly into the bottom and sides of a 9-inch pie pan. The crust should just reach the rim.

Bake 8 to 10 minutes, or until crust darkens at the edges. Cool on wire rack.

In a small bowl, sprinkle gelatin over water. Separate egg yolks from whites and place them in separate bowls. Place yolks in a heatproof metal or glass bowl.

Whisk egg yolks with ½ cup sugar until light and lemon-colored. Whisk in lemon juice. Set bowl over a saucepan of simmering water. Cook mixture, stirring constantly, for 12 to 15 minutes, or until it thickens enough to coat the back of a spoon.

Do not allow the mixture to boil, or yolks will curdle. Remove bowl from heat and stir in softened gelatin until dissolved. Strain into a bowl, then stir in lemon zest.

Refrigerate lemon mixture, stirring occasionally, for about 20 minutes until cold and thickened.

In a large bowl, with an electric mixer on medium-high speed, beat egg whites until foamy. Turn mixer to high speed, then gradually beat in remaining sugar, just until whites form stiff peaks.

Transfer mixture to another large bowl and in the bowl used to beat egg whites, beat cream until stiff.

Fold lemon-egg mixture into beaten egg whites. Fold in whipped cream. Pour lemon mixture into cooled crust. Cover loosely and chill for about 6 hours until set.

Arrange lemon slices around the crust and place 1 slice in the center of the tart. Serve chilled.