Gene Lester in his citrus orchard.
Courtesy Gene Lester
The citrus collector has dined at our area’s finest restaurants but says he likes simple cooking. It couldn’t get any easier than this. Lester says the same method can be used with limes instead of Meyer lemons, but if you are trying it with more acidic varieties of citrus, work fast or the mixture may stiffen before you can pour it into the crust.
Prepared graham cracker crust
2 cans sweetened condensed milk
Meyer lemons (enough to juice to yield about 1 cup)
Whipped cream
Pour the milk into a bowl. Squeeze Meyer lemons into one of the empty milk cans, continuing until it is half full. Then pour juice into the milk and stir. Pour milk and lemon mixture into the graham cracker crust and chill for 3 hours. It will stiffen on its own, no cooking needed. Top with whipped cream and enjoy!
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
