Preheat the oven to 350°F and spray a 9-inch tart pan with non-stick spray and set aside.
Pulse all of the cookies in a food processor until fine crumbs form.
Add the melted butter to the food processor with the crumbs and pulse until the mixture begins to clump together.
Press the crust mixture into the prepared tart pan and tamp down with the flat bottom of a measuring cup or tamper to compact.
Bake the crust for 8 to 10 minutes until golden brown.
In a medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks, lemon zest, and butter pieces. Cook over medium low, whisking constantly, for 8 to 10 minutes until the mixture thickens and coats the back of a spoon. If it hassn't thicken, turn the heat up just a bit, but keep it at medium heat or below.
Strain the lemon mixture through a fine mesh sieve to remove any zest, stray seeds, or lumps.
Pour the filling into the baked crust and use an offset spatula to spread it smooth.
Bake for an additional 5 minutes to help set the lemon filling.
Cool completely at room temperature, then chill in the refrigerator for 2 to 3 hours before slicing and serving.
Pop the tart out of the tart pan and place on a large serving plate.
Top with lemon slices, fresh berries, edible flower petals, etc.