For the Crust: 6 ounces saltine crackers (170 g; about 52 saltine crackers) 8 tablespoons unsalted butter, melted and cooled (4 ounces; 113 g) 1 1/2 ounces granulated sugar (45 g; 3 tablespoons) For the Filling: 1 (14-ounce) can sweetened condensed milk 1/4 cup (60 ml) heavy cream 2 large eggs 1 tablespoon grated lemon zest plus 2/3 cup (160 ml) juice from 3 lemons 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume For the Topping: 1 cup (24
All-Purpose Flour - 1 1/2 cups Sugar - 1 tbsp. Salt - 1/2 tsp Butter - 6 tbsp., diced Shortening - 3 tbsp. Place the flour, sugar, and salt in a food processor. Blend for 30 seconds until just combined. Add the butter and shortening; pulse until a crumbly mixture forms. Sprinkle 4 tbsp. of ice-cold water over the mixture and process until moist clumps develop. Gather the dough into a ball and flatten it into a disk. Wrap in plastic wrap and chill for about 1 hour. Roll out th
