Description
This bright, tangy, and easy-to-make creamy lemon pie is perfect for summer! And it’s also super easy to make.
Ingredients
Scale
For the Crust:
- 1.5 sleeves saltine (with salt) crackers (about 60 crackers)
- 3 tablespoons granulated sugar
- 1/2 cup unsalted butter (1 stick), at room temperature
For the Filling:
- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh squeezed lemon juice (about 2–3 lemons)
- Pinch of kosher salt
- Fresh whipped cream, lemon or lime zest, and flaky sea salt, for garnish (optional)
Instructions
- PREP: Heat the oven to 350 degrees.
- MAKE CRUST: Using a food processor pulse the crackers into crumbs, stopping before all the crackers turn to dust. You can also use your hands. Add the sugar, then the butter. and pulse to combine until the crumbs hold together. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, and then bake for 12 to 15 minutes or until the crust gets a little color. Set aside and let cool slightly.
- MAKE THE FILLING: In a medium bowl, whisk the egg yolks into condensed milk, and then whisk in the lemon or lime juice (or both), and salt, making sure to combine completely. Pour the mixture into the cooled shell.
- BAKE: Bake for 14 to 16 minutes until the filling has set and edges of the crust are lightly golden.
- COOL FOR AT LEAST 4 HOURS: Lightly cover and refrigerate until completely cold, 4 hours up to overnight.
- GARNISH AND SERVE: Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.
Notes
- COOL COOKED PIE FOR AT LEAST 4 HOURS: This baked pie needs to cool for at least four hours before serving. So make sure to plan ahead.
- WHIPPED CREAM: You can use store-bought whipped cream if desired. But fresh, barely-sweet whipped cream tastes best.
- TRAVEL: This pie travels pretty well. I often bring it to beach barbeques. But be careful because the crust is very crumbly.
- STORAGE: The pie will last (covered) in the refrigerator for a day or two. I would wait to top it until you’re ready to serve, though.
RECIPE: The original recipe for this pie comes from Bill Smith, the former chef of Crook’s Corner restaurant in North Carolina.
- Prep Time: 10 minutes
- Cook Time: 30 minutes + 4 hours chill
- Category: Dessert
- Method: Bake