Monday, July 27, 2020


Lemon pie is a staple of the South and often served at seafood restaurants in the Carolinas. You can make a meringue for the topping or whipped cream. I made it with whipped cream and butter crackers, for the crust instead of Saltines. Keebler has 'Club Crackers', Pepperidge Farm has 'Golden Butter', 'Townhouse' is another brand and Trader Joe's has 'Social Snackers'. Add the whipped cream per serving.

Butter Cracker Crust
1½ cups butter crackers, about 34 (you can use saltine crackers if preferred)
¼ cup granulated sugar
6 T unsalted butter, melted

Break up the crackers and place in a food processor.  
Add the sugar and melted butter and pulse until combined.
Press the mixture into a 9-inch pie pan. Dip your fingers in water and press along the bottom and sides of pan to form a border around the edge. Don't worry if it isn't perfect, you can tidy it up before it goes into the oven.
Place on a large plate and chill in the refrigerator for 15 minutes.

Preheat oven to 350 degrees F.

Place pie pan on a baking sheet or pizza pan to keep crumbs from falling on the oven floor.
Bake until lightly brown, about 15 minutes. 
Remove from oven and let cool while making the filling.

4 egg yolks
1 T grated lemon zest
1 can (14 oz) sweetened condensed milk
½ cup fresh squeezed lemon juice (3 to 4 lemons)

In the bowl of an electric mixer fitted with a wire whisk, beat the egg yolks and lemon zest at high speed until very fluffy, about 3 minutes. 
Gradually add the condensed milk and continue to beat until thick, about another 3 minutes.
Lower the speed and slowly add the lemon juice and mix a few more seconds.
Pour into the crust and bake the pie for 15 minutes.
Remove from oven and let cool completely then cover and refrigerate until completely cold.

Whipped Cream
1 cup heavy whipping cream
2 T granulated sugar
½ t pure lemon extract (if desired)

Whip until medium peaks are formed and spread on top of pie slices before serving.

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