I saw Martha Stewart make this tart on public television and scrambled to write down the recipe. It looked simple enough, and very delicious. You simply assemble the brown butter cookie crust, chill it, blind bake it and let it cool. Meanwhile, whip up the lemon curd so that you can strain it directly into the prepared crust. While this chills, you can work on the meringue. Martha Stewart made this beautiful pie and two others in the span of thirty minutes.
I wasn’t even able to finish this project in one day. However, it was WELL worth it. The crust is awesome, the lemon curd is fantastic, and the meringue is superlative. The genius addition of a little unflavored gelatin to the lemon filling makes it hold up well to slicing. Everything about it is just right. I will definitely make this again. If you think it looks good in the pictures, just imagine that it tastes even better. The crust is tender, the filling is tart and smooth, and the meringue is fluffy and marshmallowy.