Lemon Custard Tart with a Gingersnap Crust

Ingredients:

• 2 cups gingersnap crumbs
• 4 tbsp butter, melted
• 1 tbsp fresh lemon zest
• 2/3 cup sugar
• 2 large eggs
• 4 tbsp butter, melted
• 2 tbsp sour cream
• 1/4 c fresh lemon juice
• 3 tbsp fresh orange juice

Directions:

1. Preheat oven to 350.
2. Combine gingersnap crumbs and melted butter. Press into a well-greased tart pan, or individual tart molds. Press as thinly as possible. Bake in oven for 5-7 minutes until set.
3. Meanwhile, combine zest and sugar in food processor and process until combined well. Add eggs, butter, and sour cream, and process for 1-2 minutes. Add fresh lemon and orange juices, and pulse a few times until mixed.
4. Slide oven rack out and fill tart shell(s). Push rack back into oven carefully and bake until center of tarts is gently set, but not firm (should still have some wiggle to it), about 10-12 minutes.
5. Remove from oven and cool on wire racks.

Source: 28 Cooks

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