Lemon Chocolate Tart

I decided to attempt this dessert, also from Anne Lindsay's New Light Cooking, because I need something sweet after that horrible soy sauce. I was unsuccessful because our oven burns everything, and I swear I turned it to a lower heat and put it in for less time, but to no avail.

Ingredients:
2 cups chocolate wafer crumbs
2 Tbsp butter, melted
2 Tbsp corn syrup

Lemon Filling:
3 eggs
2 eggs whites
3/4 cup granulated sugar
Grated rind of 2 medium lemons
1/2 cup fresh lemon juice
2 tsp icing sugar

Directions: Pulse chocolate wafer crumbs until fine. Mix butter with corn syrup. Drizzle butter mixture into crumbs well. Butter a pie plate. Spread chocolate mixture over bottom and up sides, pressing firmly so mixture holds together. Bake in 375 F oven for 10 minutes. Lemon Filling: In bowl whisk eggs, egg whites and sugar. Whisk in lemon rind and juice. Pour into baked chocolate crust. Bake in 375 F oven for 18-20 minutes or until top is barely set. Let cool. Sift icing sugar over top. Serve.

Changes: I mixed everything in a regular bowl because we don't have a processor. Also, I had no chocolate wafer crumbs so I used graham crumbs and shredded dark chocolate into it. I didn't use lemon rind because we don't shop on Sunday, and I only decided to make this today.