Lemon Cream Tart With Gingersnap Crust

By Oprah
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1 1/2 cups fine gingersnap crumbs (about 28 gingersnaps)

1/3 cup unsalted butter , melted

1 envelope (1/2 ounce) unflavored gelatin

1/2 cup cold water

5 large eggs

3/4 cup sugar

3/4 cup fresh lemon juice (about 3 lemons), plus 1 lemon, seeded and cut into paper-thin slices, to garnish

2 teaspoons grated lemon zest

2/3 cup heavy cream

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