Crust
10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)2 tablespoons unsalted butter, melted
1 teaspoon grated lemon zest
Curd
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch salt
2 tablespoons meyer lemon juice
1 tablespoon unsalted butter
1 tablespoon heavy cream
Filling
2 3/4 teaspoons unflavored gelatin (it's about 1 package, but measure!)
1/4 cup strained meyer lemon juice
1 1/2 pounds cream cheese, cut into 1-inch pieces and softened
3/4 cup sugar
Pinch salt
1 1/4 cups heavy cream, room temperature
Adjust oven rack to middle position and
heat oven to 350 degrees. Process cookies in food processor until finely
ground. Add butter and zest and pulse until combined. Press mixture
into bottom of 9-inch springform pan. Bake until lightly browned and
set, about 10 minutes. Cool completely on wire rack, at least 30
minutes.
While crust is cooling, mix egg, egg yolk,
sugar, and salt together in small saucepan with a rubber spatula. Add lemon juice and cook
over medium-low heat, stirring constantly, until thick and pudding like,
about 3 minutes. Remove from heat and stir in butter and cream. Press
through fine-mesh strainer into small bowl and refrigerate until needed.
Combine lemon juice and gelatin in small bowl and let stand until
gelatin softens, about 5 minutes. Microwave until mixture is bubbling
around edges and gelatin dissolves, about 30 seconds. Set aside.
With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.