1. Because the crust recipe provided here calls for ¼ cup of canola oil, and I couldn't think of anyway around this, I opted to use another crust recipe I have that is nut based, but without any added oil.
2. In both versions of this recipe the cooking directions call for cooking the millet for 50 minutes. I have never had to cook it this long. Start checking it after 30 minutes. Millet will really stick to your pot if you cook it for too long, or run out of cooking liquid.
3. The filling in this version of the recipe makes about two cups more than would fit in the crust. I poured the extra into a bowl, chilled it, and served it sans crust, like a lemon pudding.
"Keeping it McDougall Friendly" checklist:
ü Make or buy an oil free crust. Especially good is a graham cracker style crust if you can find or make an oil free version.