Gingersnap-Meyer Lemon Meringue Tart

Thanks to the ginger crust and lemon-curd filling, each piece of this pie simply exudes flavor! If Meyer lemons are not available, replace them with an equal amount of regular lemon juice and orange juice. Garnish with Meyer lemon slices.
Prepare the ginger cake: preheat the oven to 350 degrees. Combine the ginger cake crumbs and butter. Squeeze the mixture firmly into the bottom and top sides of the 10-inch pie pan. Bake at 350 ° C for 9 minutes or until golden brown and fragrant. Cool in the pan on a wire rack for 30 minutes.Meanwhile, prepare fresh lemon curd Meyer style: Whisk together 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together the eggs and egg yolks. Add lemon juice. Bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, for 1 to 1 1/2 minutes or until thickened. Remove the pan from the heat. Add the lemon zest and butter.Fill a large bowl with ice. Put the lemon curd mold in ice and let it stand, stirring occasionally, for 15 minutes. Spread the finished cake with lemon curd. Place a thick plastic wrap directly over the lemon curd (so that no film forms); refrigerate for 2 hours. (The mixture will thicken as it cools.)