Delicious and light – the secret is separating eggs. The lemon curd is our side for this delicious dessert.
Preheat oven to 300.
To make the crust, blend the cookies, butter and sugar. Press into a 9″ pie plate or springform pan.
Separate the eggs.
Mix the egg yolks into the above ingredients.
Blend the eggs whites until they are light and fluffy. Fold into the mix.
Spread into your pan, and bake for 1 hour or until set. If it’s not quite done in an hour, you can turn off the oven and leave it with the door shut for a while longer. Let sit for 20 minutes until cooled down and spread the lemon curd on top. Chill for several hours or overnight.
Whip eggs lightly together and add sugar, lemon and zest. Whisk and heat until a low boil, lower heat quickly and cook for a minute or two more. Chill until ready to use.
Over baking will split the top slightly – while it doesn’t ruin a bit of the flavor, turning off the oven and watching it for a little while longer is better than continuing to bake it and risk it being cracked.