Lemon Pie

A welcome to spring that is easy to put together during these trying times… the kids can even help as they will love smashing the saltines in baggies to make the crust!  

Bill Smith’s Atlantic Beach Lemon Pie 

From Food 52 blog- an easy sweet & salty pie  Serves 8-10 

Ingredients:

For the crust:

1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)

1/2 cup softened unsalted butter

3 tablespoons sugar

For the filling:

One 14-ounce can sweetened condensed milk

4 egg yolks

1/2 cup lemon or lime juice or a mix of the two

Fresh whipped cream, for garnish

Lemon or lime zest, for garnish 

Coarse sea salt, for garnish

Preparation: 

1. Preheat oven to 350° F. 

2.  Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 9-inch pie pan. Chill for 15 minutes, then bake for 15-18 minutes or until the crust is golden brown. 

3.  While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. Refrigerate until completely cold, 4 hours up to overnight. Serve with fresh whipped cream, zest and a sprinkling of sea salt if desired. 

Lodge note: We like to serve plop of cream with fresh berries scattered about.