Ingredients

4 egg yolks (reseve whites for meringue)
¹⁄₃ cup cornstarch
1½ cups water
1¹⁄₃ cup sugar
¼ teaspoon salt
3 tablespoons butter
½ cup lemon juice
1 tablespoon finely grated lemon zest
1 box gingersnap cookies (2 cups)
2 tablespoons butter, melted
4 egg whites
Pinch of salt
2 tablespoons sugar

Directions

Pre-heat oven to 350°F. Grind gingersnaps into crumbs. Add butter and press into tart molds. Place on a sheet pan for easy transport. Whisk egg yolks in medium size mixing bowl and set aside.

Over a double boiler, combine cornstarch, water, sugar, and salt. Whisk to combine, stirring frequently. Allow mixture to thicken. Add hot mixture to egg yolks and stir until you have added at least half of the mixture. Return egg mixture to double boiler, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture over gingersnap crumbs and top with meringue while filling is still hot. Cover filling with meringue (can use a piping bag). Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack.

For meringue

Place egg whites and pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.