This is a favorite in Charleston, SC. We were stationed there, in the lovely Charleston area. One of the things I loved to do while we lived there was going to the Battery and seeing the old Charleston homes. I also loved going to the parks, especially the lovely park across from the Citadel. The beautiful city was almost wiped out by Hurricane Hugo but she came back, stronger than ever!
- 6 oz (around 53) saltine crackers
- 1/8 tsp salt
- 10 tbsp cooled, melted butter
- 1/4 cup light corn syrup
- 14 oz can sweeten condensed milk
- 4 egg yolks
- 1/4 cup heavy cream
- 1 tbsp lemon zest
- 1/8 tsp salt
- 1/2 cup lemon juice
To make the crust:
- grind up the crackers in a food processor to coarse crumbs, add the salt and butter along with the light corn syrup.
- Press into a pie plate (9") and bake at 350 for 17-19 minutes or until golden
The filling:
- While this is going on, whisk together the yolks, cram zest and salt and then add the lemon juice and whisk.
- Pour into the shell (doesn't need to be cooled) and bake at 350 for 15-17 minutes or until firm on the side and jiggly a little in the middle.
- Cool for at least 4 hours before topping with whipped cream (add confectioners sugar to your liking to the whipping cream)