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1
Melt 6 tablespoons butter in medium skillet over medium-high heat.
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2
Whisk in brown sugar.
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3
Whisk until mixture bubbles thickly, about 2 minutes.
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4
Mix in cracker crumbs; stir 1 minute.
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5
Using back of fork, press warm crumb mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
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6
Cool crust completely.
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7
Pour milk into small custard cup.
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8
Sprinkle gelatin over.
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9
Let stand until gelatin softens, about 15 minutes.
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10
Whisk 1 cup sugar, lemon juice, and lemon peel in heavy medium saucepan to blend well.
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11
Whisk in eggs, then remaining 4 tablespoons butter.
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12
Whisk over medium heat until custard thickens and just begins to boil, about 5 minutes; remove from heat.
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13
Add gelatin mixture; whisk until gelatin dissolves.
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14
Let stand until beginning to set, about 10 minutes.
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15
Pour warm filling into crust.
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16
Chill until filling is firm, at least 3 hours and up to 1 day.
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17
Beat cream and remaining 1 tablespoon sugar in medium bowl until peaks form.
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18
Pipe or spoon cream over tart.
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19
Serve immediately or chill up to 4 hours.
