This sweet, tangy pie is an easier cousin to the lemon meringue pie. It is a perfect summer dessert.
For the crust
1 1/2 sleeves of saltine crackers (about 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar
For the filling
1–14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Zest of 1 lemon
Fresh whipped cream, for garnish
Coarse sea salt, for garnish
Preheat oven to 350°F.
Crush the crackers in a food processor (or your hands). You want the pieces fairly small but it doesn’t have to be as fine as a graham cracker crust.
Add the sugar, then pulse in the butter until the crumbs hold together like dough. If you are doing this by hand, knead in the softened butter until the crumbs hold together.
Press the crust into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the sweetened condensed milk, then beat in the citrus juice and lemon zest. It is important to completely combine these ingredients.
Pour the filling into the shell and bake for 16 minutes until the filling is set. Cool on a rack for about 30 minutes then place in the refrigerator to cool thoroughly. The pie needs to be completely cold to be sliced.
Serve with fresh whipped cream.
- Prep Time: 15 minutes
- Inactive Time: 4 hours
- Cook Time: 34 minutes
- Category: Pies
- Cuisine: American
- Calories: 239.4
- Sugar: 19.36 g.
- Sodium: 64.3 mg.
- Fat: 16.41 g.
- Saturated Fat: 9.71 g.
- Carbohydrates: 20.75 g.
- Fiber: 0.14 g.
- Protein: 3.74 g.
- Cholesterol: 137.31 g.
Keywords: lemon, saltines, Bill Smith