for years, i wintered in Big Pine Key, just northeast of Key West. A Conch (original Keys person) chef gave me the same recipe that you use, except for one thing--withold one white and use it to make a bit of meringue, well dusted with zest. I once went to Crystal River, NW Florida to go swimming with the manatees, and there I was given KLP--same recipe-- made with mildly sweet digestive biscuit & chocolate crust. Both Chris River KLP and manatees a wonderful experience. Plan to use trad filling with Chris River crust and my own home-grown limes. Thank you PJ for reminding me of a ¡Key! experience.

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