Hello,

I want to do something different with these pies. I was thinking of melting chocolate and covering the crust with it and let it set and then fill.  I don’t know how well chocolate goes with lemon, but I thought I would give it a try.

Since there is unsweetend, semi-sweet, bittersweet I don’t know which would work best. All opinions are welcome.

Thanks

I would definitely use white chocolate.

I agree…I would only use white chocolate with lemon.

Definitely white chocolate.

What a great answer; I always forget about white chocolate.

White chocolate will work, but dark chocolate would also be good. Maury Rubin’s “Book of Tarts” features a beautiful lemon tart with a chocolate crust. He also decorates his lemon tarts (no meringue) with melted dark chocolate designs.  Yum.

I would use dark or semi-sweet good quality chips (Girardelli) and melt them.  Paint a thin layer on the cooled crust and let set before adding the lemon filling.  This would work with a stronger lemon curd with or without the meringue - lemon chiffon would be overpowered by the chocolate I think.