1 1/3 (1 ounce) squares unsweetened chocolate
1 cup white sugar
1 14 ounce container white chocolate
1 package candied lemon peel
1 (3 ounce) package cream cheese, softened
1 cup chopped pecans
1 cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon lemon zest
1 cup instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pie pans. Stir together the chocolate chips and brown sugar.
While chocolate chips and pecans are heating, melt white chocolate and butter in microwave oven. Stir until chocolate melts. In a medium saucepan, mix brown sugar and 3/4 cup lemon juice until smooth; remove from heat. Stir in vanilla extract and lemon zest. Heat slowly, stirring occasionally, until chocolate has completely melted. Pour egg mixture into chocolate-chip mixture. Mix vigorously until wet syrup is formed. Spread mixture into prepared pan.
Remove from oven and broil over medium heat until brown. Remove from heat and sprinkle over chocolate. Bake 1 hour in the preheated oven, introducing the whipped cream before the half an hour stamping time.
Introduced glaze: Spread 2 tablespoons lemon zest over chocolate layer. Spread remaining lemon zest over chocolate layer; sprinkle evenly over chocolate and glaze sandwich.