Serves 8


For the crust:
  • 50 saltine soda crackers
  • 3 Tbsp. granulated sugar
  • 1 (4-ounce) stick unsalted butter, softened

    For the filling:
  • 1 1/4 cups sweetened, condensed milk
  • 1/2 cup freshly squeezed lemon juice (from about 4 lemons)
  • 2 drops yellow food coloring (optional)
  • 1 1/2 cups heavy whipping cream, divided
  • 2 Tbsp. granulated sugar
  • Lemon zest ribbons, for garnish
  • Lemon slice, for garnish
  • Fleur de sel


    Make the crust: Preheat the oven to 350°F. Place the soda crackers in a resealable plastic bag and finely crush them by squeezing them with your hands. Add the sugar and shake the bag to combine. Pour the crumbs into a medium-size bowl and add the butter. Knead the butter into the cracker crumbs until large clumps of dough are formed. Press the dough into the bottom of a 9-inch pie pan and chill for 20 minutes. Bake the crust for 15 to 20 minutes, or until the edges are golden brown. Allow the crust to cool completely.

    Make the filling: Combine the sweetened, condensed milk and lemon juice in a large bowl. Stir together until well incorporated and thick. Stir in the yellow food coloring, if desired. Beat 1 cup of the heavy whipping cream to stiff peak consistency with an electric mixer. Gently fold the whipped cream into the lemon mixture, using a rubber spatula. Pour the mixture into the cooled crust.

    Beat the remaining 1/2 cup of the cream and the sugar together with an electric mixer until stiff peaks are formed. Top the center of the pie with the whipped cream, and garnish with the lemon zest and lemon slice. Sprinkle 1 pinch of fleur de sel on top of the pie.

    Store the pie, covered with plastic wrap, in the refrigerator.

    Reprinted with permission from Sea Salt Sweet © 2015 by Heather Baird, Running Press, a member of the Perseus Books Group.

    Next Story