1/2 cup key lime (fresh if possible, if bottled i add a bit of fresh persian lime)
1 14oz. can condensed milk
4 egg yolks room temperature (use pasteurized from the carton)
in mixer yolks are beaten for 4-5 minutes, then condensed milk added for another 4-5 minutes mixed until well combined, then lime juice until "just combined" (usually done with spatula by hand), poured into ready graham cracker shells, and chilled for about 4 hours.
i understand this method uses "souring" to set the yolks, working similarly to Ceviche....
my question is could i use another type of citrus either in place of or in addition to the key-lime while continuing to use this no-bake method?
i had thought grapefruit or perhaps yuzo juice (which i can find easily in bottled form) might work in terms of taste, though, wasn't too sure how safe it is.
i'd be selling them from a cafe, which like the standard key lime, posted with a raw-egg warning.
should i assume that so long as they set firmly like the key lime that the acid has sufficiently "cooked" the eggs?
would the addition of either ascorbic or citric acid have any effect?
i'm probably going try it for my own consumption, but thought seeking some expert guidance before possibly unleashing "salmonella" pies upon the public...
much thanks, mojoe:thumb: