lime meringue tarts with repurposed gingersnap cookie crust

so i decided since the gingersnaps i made were a semi-fail due to their too-delicate texture, i would use them instead as a shells for mini lime meringue tartlets to bring to a bbq. basically i threw them in a food processor with some extra whole wheat flour and beat it into crumbs and pressed the crumbs into a cupcake pan and baked for 10 min at 375F. i followed david leibovitz's recipe for the lime filling component, which involved lots of manual labor since i didn't have a juicer. since i also don't own a candy thermometer, i decided to go with good old fashioned meringue topping instead of his marshmallow topping and used the broiler to brown it. the gingersnap crusts were a bit soggy/oily because the cookie crumbs weren't dry enough, but i felt the flavors went well together, so all in all i was pretty satisfied with the results.

photo provided by the most excellent jeff chang.