As you may have noticed, I took my usual key lime to the CEFC Thanksgiving dinner. I was asked for the recipe, so I’ll point to it here. I’ve decided I’d like to figure out how to make it without using the sweetened condensed milk, partly to enable a reduction or substitution in sweetener, but also just to remove the one “prepared” ingredient for something less processed.
However, my key lime pie has developed a following (I’m expected to bring one to each family holiday), so I decided to experiment with lemon pies, hoping that the knowledge gained would transfer to my key lime recipe. My father in law is on a diet that restricts him to unrefined foods, so I’m also experimenting with using honey as the sweetener.
The first experiment was a lemon custard for my small group. It was completely edible, but not quite what I’d hoped for. My recie was a combination of custard recipes from “How to Cook Everything” and the “Betty Crocker Old-Fashioned Cookbook”.
1 prebaked granola crust (9″)
3 whole eggs + 4 egg yolks
1/4 cup honey (substituted for 1/3 cup sugar)
1 tsp vanilla
1 1/2 cup milk (scalded)
1/2 cup lemon juice (from 4 lemons?)
1 tbsp lemon zest
1 dash salt
Preheat over to 350.
Mix everything but milk in bowl. Slowly mix in milk. Pour into crust and bake 45 minutes. Top with whipped cream before serving.
I discovered that I had almost a cup of extra filling. Since the flavor was *really* mild, I suspect that using only 3/4 cup of milk would help with that. It also wasn’t as firm as I’d like, and I expect the reduction in milk to help with that too.
I used honey from Alice’s Grandpa’s bees. It’s quite dark, and has a strong flavor that nicely complements the lemon.