Instructions: To make crust: Preheat oven to 350 degrees. In the bowl of a food processor, crush crackers into fine crumbs. Combine crackers and melted butter to make crumb mixture that sticks together. Pat into two 4 inch tart pans or custard cups. Bake 5 to 8 minutes or until crust is lightly browned and firm.

To make filling: In a heavy-bottomed pan, combine grated lemon peel, lemon juice, sugar, salt and butter and simmer until butter melts.

In a bowl, beat eggs together. Pour half of the lemon mixture over the eggs and beat. Pour back into pot and cook over lowest heat, stirring constantly, until mixture is thick. Remove from heat immediately. If there are some solid pieces of egg, strain them out. Spoon filling into prepared crusts. Cool 30 minutes.

To make meringue: Preheat oven to 350 degrees. In clean bowl of a mixer, beat egg white until frothy. Gradually add brown sugar, cream of tartar and salt and continue beating until egg white is stiff and glossy.

Gently pile onto filling. Bake 15 minutes. If you want a browner filling, slide under the broiler 30 seconds to brown. Cool to room temperature.

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