This pie has it all: A crisp, flaky, buttery crust. A tart and creamy lemon curd made with freshly squeezed organic lemons. And to top it off, a mountain of toasty and delicious vanilla bean meringue made with free range eggs from Harrison Farm. It's not easy to get this one just right, but the effort is worth it. Only available in early spring; get it while you can! 
Keep refrigerated. Best eaten with 3 days. 10 inch pie, serves 8 generous slices.