Green Lake Lemon Pie with Joan Lloyd

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About Joan: Keeping track of Joan is a bit like playing Where's Waldo. She is what we in the business call a Lover of Life. Somehow--between helicopter skiing, whitewater rafting and trotting the globe--she has found time to author a career-decision-planning book, star in a syndicated television segment on all three major television networks, and write a syndicated workplace advice column for 30 years. All while serving as an executive leadership coach for fortune 500 companies.

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GREEN LAKE LEMON PIE
From the kitchen of Joan Lloyd

You will need:
For Crust:

  • 6 oz Saltines (about 1.5 sleeves or about 53)

  • 1/8 Tsp Salt

  • 10 Tbsp Unsalted Butter, Melted

  • 1/4 Cup Light Corn Syrup

For Filling:

  • 1 (14 oz) Can Sweetened Condensed Milk

  • 4 Large Egg Yolks

  • 1/4 Cup Heavy Cream

  • 1 Tbsp Grated Lemon Zest, plus 1/2 Cup Juice (3 Lemons)

  • 1/8 Tsp Salt

For Topping:

  • 1/2 Cup Heavy Cream, Chilled

  • 2 Tsp Sugar

  • 1/2 Tsp Vanilla

Making the Dish:


For the Crust:

  • Adjust oven rack to middle position and heat oven to 350 degrees. Combine saltines and salt in a food processor (or put in a Ziploc and crush with a rolling pin, hammer, wine bottle, whatever) and pulse about 15 pulses to coarse crumbs. Add melted butter and corn syrup and pulse (or stir) until crumbs are broken down into oatmeal-sized pieces, about 15 pulses.

  • Transfer saltine mixture to a greased 9-inch pie plate. Using the bottom of a large measuring cup, press crumbs into an even layer on bottom and sides of plate, using your hand to keep crumbs from falling over the edge of plate. Place plate on a baking sheet and bake until golden brown and fragrant, about 15-17 minutes.

For the Filling:

  • Whisk condensed milk, egg yolks, cream, lemon zest and salt in a bowl until fully combined. Whisk in lemon juice until fully incorporated.

  • With Pie plate still on baking sheet, pour filling into crust (crust need not be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15-17 minutes. Place pie on wire rack and let cool completely. Refrigerate pie until fully chilled. about 4 hours.

For the Topping:

  • Using a stand mixer fitted with whisk, whip cream, sugar and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1-3 minutes. Spread whipped cream over pie and serve.

  • This pie keeps well in the refrigerator for a few days. you could also skip this step and just use Cool Whip.

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