no--it is something like ceveche-- its specifically used for sea food, shrimp, or any sort of fish, most often using lime juice (which is more acidic than lemon juice)

the process also works with milk and eggs proteins.. key lime pie can be baked.. but if you mix the condenced milk with the eggs, and then add enough lime juice, the pie will thicken, and 'cook' (you can just add lime juice to eggs, and they will 'cook' and turn into something like a soft scrable egg.. key lime pie is a custard pie that is 'cooked' by the lime juice. it doesn't just thicken because the lime juice 'curdles the milk' the whole mixtures cooks/curdles. (and becomes safe to eat)


my other obsession