To create the lemon curd, whisk together lemon juice and cornstarch in a heavy bottomed saucepan. Add SPLENDA® No Calorie Sweetener and egg yolks. Then, stir in butter.
Heat over medium heat, whisking constantly, until mixture begins to simmer and thicken; about 8-10 minutes. Strain into a bowl and stir in lemon peel. Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Place ginger cookies and 1 Tbsp SPLENDA® No Calorie Sweetener into bowl of food processor. Pulse until cookies are crushed into crumbs. Stir in melted butter.
Press cookie mixture into bottom of tart pan. Bake in oven for 8 minutes or until lightly browned. Remove from oven and cool.
For cranberry topping, whisk together water and 1 1/2 tsp cornstarch. Stir in honey and SPLENDA® No Calorie Sweetener. Bring to a boil.
Stir in cranberries and simmer until cranberries just begin to pop; about 5 minutes. Remove from heat and cool completely. Topping with thicken as it cools.
Pour lemon curd on top of cooled crust. Top with cranberry topping. Garnish with grated lemon peel if desired.