Atlantic Beach Lemon Cream Pie
The salty crust and a sweet lemon filling is a winning combination that makes this pie delicious.
Servings 8 servings
Calories 250kcal
Ingredients
- 60 saltine crackers (about a sleeve and a half)
- ½ cup unsalted butter softened
- 3 tablespoons sugar
For the filling:
- 14 oz. sweetened condensed milk
- 4 egg yolks
- ½ cup lemon juice
- Fresh whipped cream for garnish
Instructions
- Preheat oven to 350
- Crush the crackers finely, but not to dust.
- You can use a food processor or place in a plastic bag and use a rolling pin to crush.
- Add the sugar, then knead in the butter until the crumbs hold together like dough.
- Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
- While the crust is cooling (it doesn’t need to be cold), beat the egg into the milk, then beat in the lemon juice.
- Mix well.
- Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream
Notes
Atlantic Beach Pie Variations
- Instead of lemon juice you could make more of a key lime pie using fresh lime juice or key lime juice.
- You could really use any kind of citrus juices, such as orange.
- To give it even more lemon flavor, add in the lemon zest of one lemon.
- If you prefer more sweet than salty, use graham cracker crumbs, vanilla wafers or gingersnaps for the crust.
Nutrition
Calories: 250kcal | Carbohydrates: 22g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 362mg | Potassium: 85mg | Fiber: 1g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg