Gingersnap-Meyer Lemon Meringue Tart Recipe

Name: Gingersnap-Meyer Lemon Meringue Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0. Stir together gingersnap crumbs and butter. Firmly press mixture on bottom and up sides of a 10-inch tart pan. Bake at 350u00b0 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.)

1281

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Gingersnap Crust:, 2 cups crushed gingersnaps (about 40 gingersnaps), 5 tablespoons butter, melted, Fresh Meyer Lemon Curd:, and more.

Yes, Gingersnap-Meyer Lemon Meringue Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingersnap-Meyer Lemon Meringue Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions