| | CRUST |
| 20 | | Vanilla wafer cookies |
| 10 | | Gingersnap cookies |
| 3 | tb | Sugar |
| 1 | tb | Grated lemon peel |
| 1/4 | c | (1/2 stick) unsalted butter; melted |
| | FILLING |
| 1 | tb | Plus 3/4 tsp. unflavored gelatin |
| 1/4 | c | Cold water |
| | Peel from 2 lemons; removed with vegetable peeler |
| 1 | | 1-inch piece fresh ginger; peeled |
| 3/4 | c | Plus 2 T. sugar |
| | Generous pinch of salt |
| 3/4 | c | Milk; (do not use lowfat or nonfat) |
| 12 | oz | Cream cheese; room temperature |
| 1/3 | c | Fresh lemon juice |
| 1 1/2 | c | Chilled whipping cream |
| | Lemon Curd; (see recipe) |
| | Fresh mint sprigs |
| | LEMON CURD |
| 1/4 | ts | Unflavored gelatin |
| 1 | ts | Water |
| 1 | tb | Grated lemon peel |
| 1/2 | c | Sugar |
| 1/4 | c | Fresh lemon juice |
| 3 | lg | Egg yolks |
| 6 | tb | (3/4 stick) unsalted butter |
