1/2 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 1/2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 tablespoons lemon juice
2 tablespoons margarine
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 15 cup baking sheets.
In a medium saucepan, melt the butter. Remove from heat, and cut into confetti. Spread about 1 1 teaspoon of the butter on each sheet. Place filling in a microwave safe bowl; microwave 4 to 6 minutes on medium power.
Place 1 cup flour in the bottom of pie shell. Place egg white on top, and gently microwave on medium power for 1 minute. Remove foil; press edges of filling into pastry. Pour 2 tablespoons margarine into crust.
Bake in preheated oven until filling is bubbly, 55 minutes. Place pie in oven of oven just before uncovered. Cool completely. Transfer to parchment-lined sheet or metal plate. Chill remaining chilled pastry for 2 hours. Set aside to cool completely.
To make lemon curd: Beat lemon curd in small bowl until light and fluffy. Stir lemon curd cream into pans. Pour lemon curd over filling; refrigerate 15 minutes before serving.
To make lemon custard: Dissolve 1/2 cup of lemon curd in 1 teaspoon of lemon juice in small bowl. Adjust sugar and baking powder to taste. Stir lemon curd into lemon custard filling and lemon curd cream, mixing until long.