Lemon Cream Tart with Gingersnap Crust
Ingredients
- 1.5 c. fine gingersnap crumbs (about 28 gingersnaps)
- 0.33 c. unsalted butter
- 0.5 c. cold water
- 0.75 c. sugar
- 0.75 c. fresh lemon juice (about 3 lemons)
- 2 tsp. grated lemon zest
- 0.67 c. heavy cream
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