Step 1

In a large bowl, crush crackers with your hands just until all crumbs are pea-sized or smaller (you want a chunky meal, not a fine crumb). Add sugar and butter and knead with your hands until crumbs begin to stick together. Things will be crumbly. It’s OK.

Step 2

Press crust on the bottom, up the sides and onto the rim of an 8-inch pie plate. Carefully place the crust in the refrigerator and chill for 15 minutes then immediately bake at 350 degrees for 15 minutes. Remove crust from oven.

Step 3

Once the crust is out of the oven, make the filling (not sooner as it will begin to set once you mix it up).

Step 4

To make the filling, combine egg yolks, sweetened condensed milk and lemon juice and mix until well combined and smooth. You can do this by hand with a large whisk or use an electric mixer on medium speed. Don’t mix more than two minutes total or the filling will be too thick to pour.

Step 5

Spread filling into crust (crust does not have to be cooled) then bake at 350 degrees for 15-17 minutes or until set.

Step 6

Cool for 30 minutes at room temperature then refrigerate for 4-6 hours or until pie is completely cold. Serve with whipped cream sprinkled with coarse-grain sea salt.

Step 7

Beat egg whites and cream of tartar on medium-high speed with an electric mixer (whisk attachment preferred) for 1-2 minutes or until soft peaks form. Gradually beat in sugar, 1/2 tablespoon at a time, until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto filling and spread to edge of crust to seal well and prevent meringue from shrinking. Bake at 350 degrees for 15-17 minutes or until meringue is set and peaks are golden brown.

Step 8

Cool for 30 minutes at room temperature then refrigerate for 4-6 hours or until pie is completely cold. Sprinkle with coarse-grain sea salt to serve.