1. Preheat the oven to 350 degrees F.

2. Process cookies in a blender until very fine. Add the melted butter and process again. Transfer to a mixing bowl and toss to make sure the cookie crumbs and butter are well mixed, then press firmly into the bottom of a deep pie dish.

3. Clean the blender, then add the sugar, whole lemon, lemon juice and eggs (this, and the crust for that matter, could also be done in a food processor). Process these together until well blended, then add the melted butter and process again.

4. Pour the lemon filling into the cookie shell and place in the center of the oven. Bake until the filling sets and turns a very light brown, about 35-40 minutes.

5. Remove from oven and allow the pie to cool to room temperature. When it is cool, use an off-set spatula to spread the 2 cups lemon curd over the lemon filling. Chill thoroughly before serving (I did this in the freezer overnight, then transferred it to the refrigerator).