• Preheat oven to 350°.

Make the Crust

• Crush the crackers into fine pieces (do not overdo it and turn them into dust or sand). You can use a food processor or place them in a ziploc bag & crush with a meat mallet.
  1 ½ sleeves saltine crackers
• Add the crackers crumbs to a medium-sized bowl. Add the sugar & room temperature butter. Stir until the crumbs hold together like a chunky dough. Using your hands or the back of a spoon, press into an 8-inch pie pan.
  ½ cup salted butter, 2 tablespoons sugar
• Bake for 15-18 minutes or until the crust is golden brown. Remove from the oven carefully and let cool while making the filling.

Make the Filling

• In a medium-sized bowl, add the sweetened condensed milk. Add the egg yolks & using a hand mixer, combine until smooth & creamy.
  1 can sweetened condensed milk, 4 egg yolks
• Add in the lemon juice & zest. Mix on medium until mixed well.
  ½ cup freshly squeezed lemon juice, 1 tablespoon lemon zest
• Pour into the prepared saltine shell.

Bake & Chill the Pie

• Place the pie on a rack in the center of the oven. Bake for 15 minutes. The edges should be set and no jiggle still in the middle. (some ovens may require up to 3 more minutes for this)
• Remove the pie from the oven and let it cool on a baking rack or trivet. Let it cool for 1 hour and then place it in the refrigerator to get cold & set.
• Refrigerate for 2-3 hours. The pie needs to be completely cold before slicing. Serve with fresh whipped cream and a sprinkling of sea salt.

Make the Whipped Cream

• Just before slicing & serving, make the fresh whipped cream.
• For the topping, use a stand mixer fitted with a whisk and whipped the cream, powedered sugar, and vanilla on medium-low for 1 minute. The cream should just start to foam or fluff up.

  Increase the mixer speed to high and whip until stiff peaks form, 2 to 3 minutes. Do not overwhip or you may make yourself sweet butter instead.
  1 cup heavy whipping cream, 2 tablespoon powdered sugar, ½ teaspoon vanilla
• Spread or dollop the whipped cream over the top of the pie and serve cold.