Reviewed on Jul. 25, 2012 by skaliher
LOVE this pie. The filling is so light and billowy. The texture is perfect. Use fresh squeeze lemon juice and add in lots of fresh zest. Not a fan of the crust. I suggest either a ginerbread crust or a shortbread crust (shortbread cookies and unsalted butter).
Personally, I love the ribbons of chocolate, but my husband did not. I have made this recipe several times.