Description
A classic coastal dessert with a salty, crisp cracker crust and a bright, tangy lemon filling, all topped with a cloud of sweet whipped cream.
Ingredients
Scale
For the Crust:
- 1 1/2 sleeves saltine crackers (about 60 crackers)
- 1/2 cup unsalted butter, softened
- 3 tablespoons granulated sugar
- 1 (14 ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Coarse sea salt for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Crush the saltine crackers finely. Mix with the softened butter and granulated sugar until combined. Press firmly into a 9-inch pie plate, going up the sides to form a crust.
- Bake the crust for 15-18 minutes, or until golden brown. Remove from oven and let cool completely.
- In a medium bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Gradually whisk in the lemon juice until fully incorporated and the mixture thickens slightly.
- Pour the filling into the cooled crust. Bake for 16-18 minutes, until the filling is set. Let the pie cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.
- Before serving, whip the heavy cream with the powdered sugar until stiff peaks form. Spread over the chilled pie and garnish with a sprinkle of coarse sea salt.
Notes
You can customize the seasonings to taste.