Lemon Pie With Saltine Crust

Add melted butter and corn syrup and pulse until crumbs are broken down into oatmeal-size pieces about 15 pulses. Place crust in refrigerator and chill for 15 minutes. Press into an 8-inch pie pan. 1 cup unsalted butter 8 ounces cut into pieces at room temperature.

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Add the sugar then knead in the butter until the crumbs hold together like dough.

Lemon Pie With Saltine Crust. Add the melted butter and corn. 14 cup cold water. Chill for 15 minutes then bake for 18 minutes or until the crust colors a little.

With saltine crackerscombined with corn syrup butter plus an additional pinch of saltthe pie crust it produces is buttery and crumbly and plays exceptionally well against any sweet and tart filling. Combine saltines and salt in food processor and pulse to coarse crumbs about 15 pulses. Make the lemon lime pie filling.

Preheat your oven to 350 degrees. Add the sugar then knead in the butter until the crumbs hold together like dough. 1 12 teaspoons grated lemon zest plus 12 cup fresh lemon juice from 4 lemons 34 teaspoon kosher salt.

Add the lemon and lime juice lemon zest and pinch of salt. With the pie plate on the baking sheet remove it from the oven and pour in the filling the crust does not need to be cooled and place it back in the hot oven. 1 12 cups granulated sugar divided.

Press into an 8 inch pie pan. Prepare filling while the crust is baking. In a medium bowl whisk together the egg yolks and sweetened condensed milk.

4 large eggs separated at room temperature. Press crumbs into an 8 inch pie dish to form the crust. Adjust oven rack to middle position and heat oven to 350 degrees.

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