[Sca-cooks] Non-chocolate treats

[Johnna Holloway]

See:
http://www.foodreference.com/html/artkeylimepie.html

One fact about Key Lime pies is that traditionally they
were made with condensed milk. This was an important
factor in their development as fresh dairy products were
rare in that area of Florida. The ability to use canned milk
and local backyard produce led to the creation of the dessert.

Johnnae llyn Lewis  Johnna Holloway

Sue Clemenger wrote:

> My lemon meringue *definitely* has egg yolks.  (Lemon juice, zest,
> sugar, corn starch, and egg yolks, IIRC).
> --maire
>
> "Pixel, Goddess and Queen" wrote:
> >> How are key lime and lemon meringue pie similar? Key lime has no meringue,
> > and has a custard base. All the lemon meringue I've ever had was a
> > cornstarch base, no eggs.>
> > Margaret