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1
For crust: Combine flour, sugar and ground cinnamon in processor.
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2
Using pulse button, cut in chilled butter and vegetable shortening until mixture resembles coarse meal.
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3
Add 3 tablespoons ice water and process until moist clumps form.
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4
If dough is too dry, add more ice water by teaspoonfuls.
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5
Gather dough into ball.
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6
Flatten into disk.
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7
Wrap dough tightly in plastic and refrigerate 1 hour.
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8
Let dough soften slightly at room temperature before rolling.
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9
For Filling: Combine fresh lemon juice, sugar, eggs, egg yolks and grated lemon peel in top of double boiler over simmering water (do not let top of double boilers touch water).
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10
Whisk until mixture is thick and thermometer measures 160 degrees F. , about 13 minutes (do not boil).
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11
Remove from heat.
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12
Gradually add butter, whisking just until melted.
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13
Refrigerate lemon curd filling until cold, stirring occasionally, about 1 hour.
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14
Preheat oven to 350 degrees F. Roll out dough on lightly floured surface to 15-inch round.
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15
Transfer dough to 11-inch diameter tart pan with removable bottom.
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16
Gently press dough into place; freeze 15 minutes.
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17
Line crust with aluminum foil.
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18
Fill crust with dried beans or pie weights.
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19
Bake 15 minutes.
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20
Remove beans and aluminum foil and bake until crust is golden brown, piercing with fork if crust bubbles, about 25 minutes.
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21
Transfer to rack and cool completely.
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22
Pour lemon filling into prepared tart crust.
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23
Cover and refrigerate until filling is set, about 3 hours.
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24
Transfer to platter.
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25
Cut lemon tart into wedges and serve with sauce.
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26
Cranberry-ginger sauce: Combine cranberries, 3/4 cup water, sugar, grated orange peel and ground ginger in heavy medium saucepan over medium-high heat.
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27
Cook until cranberry skins burst, stirring frequently, about 5 minutes.
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28
Transfer sauce to processor.
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29
Add maple syrup and process until almost smooth.
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30
Stir in chopped crystalized ginger.
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31
Cover and refrigerate overnight.
