We?re suckers for lemon meringue pie. The combination of flaky pastry, smooth tart filling, and airy topping, if done right, never fails to thrill us. (Sometimes we like it even if it?s done wrong.) But Serpentine?s Meyer lemon tart with toasted marshmallow and blood-orange sections thrilled us as never before. That?s because we?ve never had a lemon meringue pie that threatened to float off its plate and disappear into the stratosphere. It looks like a farmhouse pie made to finish a dollhouse feast: a thin, fragile pastry round layered with sweet-tart lemon curd and crisscrossed with a lattice of carefully browned marshmallow meringue. Here?s a sweet that deserves the clich?: it melts in your mouth.