As I’ve mentioned before, my mother lives in a mecca of citrus. My favorite thing she grows are these little lemons called Limequats. A limequat is a cross between a lime and a kumquat although it tastes more like a keylime than anything. I brought home a huge bag of them after Christmas and use them like lemons. You can obviously use keylimes if you don’t have access to my mother’s yard.
Mom’s Limequat Pie
- 3 egg yolks
- 1 can sweetened condensed milk
- 1/2 cup limequat juice
- 1 graham cracker pie crust
Assembly: Bake the pie crust per the instructions on the box. Combine the rest of the ingredients and heat just enough to kill off any potential bacteria from the eggs. Pour into the pie crust and chill overnight. Top with whipped cream (we stole some from my sister’s chocolate mousse).
ha! as if limequats would ever make it this far north. one of my bff’s absolute favorite is key lime pie though so next time she’s over for dinner, i might have to try this!
ps: are you eligible for registration on http://foodblogsearch.com/ yet????
oh yes, I signed up for that months ago!
Will you also add “Mom’s heart stopping chicken fingers”!?!
PS we’re making the Cuban pork roast in our new le creuset tonight! (and by “we” I mean Tommy…duh)
I’ve thought about adding Mom’s chicken fingers but the recipe is tricky. It is really simple in terms of ingredients but the actually frying part is complicated. My dad turns up the heat and then down and then up… I’m not sure how to write it up! You may have to get a lesson next time we are in Gainesville!
Nice on the pork roast! Are you making the beans too?