Ginger-Lemon Tart - serves 8

Crust:
12 gingersnap cookies
1 tbsp sugar divided
2 tbsp butter melted

Place sugar and gingersnaps in food processor and pulse until finely ground. Add butter and combine. Press crumbs evenly over bottom of 9" removable bottom tart pan. Bake 12 minutes until firm, cool on wire rack.

Lemon filling:
3/4 cup sugar
1/3 cup fresh lemon juice
3 large eggs
2 large egg whites
1 tbsp cornstarch dissolved in 1 tbsp water
1 tbsp grated lemon peel

Combine sugar, lemon juice, eggs, egg whites, and corn starch- water mixture in medium sauce pan. Cook over medium low heat , whisking continuously until mixture thickens, about 7 minutes. Blend in the peel and fold into crust. Turn on the broiler.

Meringue:
2 large egg whites
2 tbsp sugar

Heat oven to 350F. Beat whites in large glass or copper bowl, on medium until foamy. Add sugar increase to high and beat until stiff peaks form. Using a large pastry bag with a fluted tip, pipe meringue in a lattice pattern over the tart.
Place 5" from broiler for one minute watch carefully until golden brown. Refrigerate for at least an hour then serve.