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)
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!