What you need:
2 cups gingersnaps
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup mixed egg replacer
1 1/2 cups hot water
2 tbsp lemon zest
1 cup sugar
What to do:
Pre-heat oven to 350 degrees F. Set out an 8 inch, spring form tart pan. My husband used a fluted ceramic tart pan since he couldn't find the spring form without my help.
In a food processor or in Thermomix, pulse gingersnaps to a coarse breadcrumb consistency. Add in butter until well combined.
Press mixture evenly into bottom and sides of tart pan. Chill for 10 minutes in the freezer.
Remove tart pan from freezer, place in oven. Bake for 10-12 minutes until golden brown. Cool.
Meanwhile, combine filling ingredients in a double broiler on the stove, over medium heat. I will have to come up with the Thermomix adaptation for this step.
Stir well. Continue stirring until mixture has thickened. That's the beauty of Thermomix, it will do this part for you and free up your hands.
Cool for 10 minutes, then pour into tart shell. Refrigerate for several hours before serving. My husband put tart in freezer to help it set.