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Lemon Crumb Pie

Source of Recipe


San Francisco Chronicle






List of Ingredients



• -- Crumb Crust --
  
• About 12 single-square graham crackers (to yield 1-1/2 cups crumbs)
  
• 1/4 cup sugar
  
• 5 to 6 Tbsp butter, melted
  
• *
  
• -- Lemon Filling --
  
• 3 large eggs
  
• 2 lemons
  
• 1 (14-oz.) can sweetened condensed milk
  
• 1/8 tsp salt
  






Instructions



1. To prepare the crust: Spread the crackers in a single layer on a piece of waxed paper. Cover with another piece of waxed paper. Roll a rolling pin over the crackers, pressing down as you roll so the crackers are reduced to fine crumbs. Measure the crumbs: you'll need 1-1/2 cups.
   
   
2. Combine the sugar and crumbs; stir to blend evenly. Pour the melted butter into the crumb mixture. Use your hands to stir and toss until the butter is well mixed into the crumbs. Set aside 1/4 cup of the crumb mixture to sprinkle on top of the pie.
   
   
3. Press the larger amount of crumb mixture into the bottom and up the sides of a 9-inch pie pan. Cover and refrigerate while you mix the filling.
   
   
4. To prepare the filling: Preheat oven to 325 degrees. Separate the egg yolks from the whites. Put the yolks into a mixing bowl and stir briskly with a fork until well blended.
   
   
5. Grate the zest of the lemons, then finely chop. Add to the yolks. Cut the lemons in half and juice them. Strain the juice; discard the seeds. Add the lemon juice to the yolks and beat until thoroughly blended. Stir in the condensed milk and salt. Blend thoroughly.
   
   
6. Beat the egg whites until they are stiff enough to hold a peak on the end of the beater. Fold the whites into the yolk mixture until the mixture is all one color.
   
   
7. Spoon the filling into the crumb-lined pan. Sprinkle the reserved crumbs evenly over the top.
   
   
8. Bake for about 40 minutes. This can be served slightly warm, at room temperature, or cold.
   
   Serves 8