This pie is a little different in that the crust is made with Saltine Crackers. Also instead of a meringue it has a whipped cream topping. The recipe calls for corn syrup, but I don’t like to use it so I substitute honey, the choice is yours!
6 ounces Saltines – 53 crackers about a sleeve and a half
10 tablespoons unsalted butter
1/4 cup light corn syrup or honey
1/8 teaspoon salt
1 14 ounce can sweetened condensed milk
4 large egg yolks
1/4 cup heavy cream
1 tablespoon grated Meyer Lemon zest
1/2 cup Meyer Lemon juice (about 3 lemons)
1/2 cup heavy cream chilled
2 teaspoons sugar
1/2 teaspoon Vanilla
FOR THE FILLING:
Whisk condensed milk, egg yolks, cream, lemon zest, and salt in bowl until fully combined. Whisk in lemon juice until fully incorporated.
FOR THE TOPPING:
Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie. Serve.
I have to admit that the saltine crust is a little difficult to cut. Mostly we use a graham cracker crust, premade. I have said before I’m not great with pie crust!
Keywords: Meyer Lemon Pie