2 1/2 c. finely ground gingersnaps, about 2/3 of a 1 lb. box
2/3 c. butter, softened
1 env. unflavored gelatin
2 tbsp. cold water
1/2 c. fresh lemon juice
1 1/2 c. granulated sugar
7 egg whites, at room temperature
1 c. heavy or whipping cream
Grated peel of 3 lemons
1/2 c. water
6 lemons, thinly sliced
3 tbsp. apricot preserves

Heat oven to 375 degrees. In medium bowl combine gingersnap crumbs with butter until well blended. Press into two buttered 8 inch tart shells with removable bottoms. Bake 10 to 12 minutes or until firm. Cool completely on wire rack. In small, heavy saucepan, soften gelatin in 1 tablespoon cold water. Add lemon juice and 1 cup sugar. Heat, stirring constantly, over low heat until gelatin is completely dissolved. Do not boil. Remove from heat and cool completely. Beat egg whites until stiff, but not dry, peaks form. Gently fold gelatin into egg whites, until completely incorporated. With mixer at high speed, whip the cream until stiff; fold into egg whites. Fold in lemon peel. (Make sure all ingredients are well incorporated, but be careful not to deflate egg whites.) Spoon into tart shells, cover with plastic wrap and chill 3 to 4 hours or until set.

In large skillet over high heat, 1/2 cup sugar and water to boiling. Add lemon slices and simmer gently until tender, about 8 minutes. Transfer to paper towels and drain well. In small saucepan over medium heat, melt apricot preserves with 1 tablespoon water. Lay cooled lemon slices in overlapping pattern to cover tops of tarts completely. Spoon on preserve glaze and chill until ready to serve. Makes 2 tarts, 8 servings each.