Lemon Pie with Saltine Crust

I consulted several recipes for Atlantic Beach Pie for this, a regional pie with a history.

I spent some more tries getting crust and filling the way I liked, and have made it a few more times since the photo. 

MUST BE CHILLED. Best to leave it in the fridge overnight, so plan ahead and make it the day before. Serve with whipped cream, it can be canned. It's made with saltines, for goodness sake, and we ain't snobby!

Above: My first one. (This used 1.5 sleeve saltines and my beach crust was less "sandy"more like "rocky shores." I hand crushed the crackers inside the sleeve, and should have crushed them more or used a processor. This is a 10" tart dish, an 8" pie pan will create a more expected pie slice.)

Crust:

1 sleeve Saltines
3 Tablespoons sugar
1 stick unsalted, very softened butter

Filling:

One can sweetened condensed milk
4 egg yolks
Zest of one large lemon
Juice of one large lemon (some recipes say 1/2 cup, I've been just fine with whatever one lemon gives, plus zest)
Whipped cream for serving.

Crush saltines into fine crumbs. Mix in sugar and butter thoroughly. Press into pie or tart pan, and bake at 350 degrees for about 20 minutes, crust will brown.

I didn't wait for it to cool, I just mixed all of the filling together while the crust was baking, and when it came out I just poured the filling in and put it right back into the oven. 

Bake until the filling is set. For my pan that was 15 minutes. Probably longer if you use a pie pan.

MUST BE CHILLED. Best to leave it in the fridge overnight.

I used the egg whites the next morning in an omelet.