Cool Lemon Tart

Ingredients:

For the crust:

60 saltine crackers

1/2 cup unsalted butter, at room temperature

3 tablespoons sugar

1 teaspoon ground cinnamon

For the filling:

One 14-oz. can sweetened condensed milk

4 egg yolks

1/2 cup lemon/lime juice, about 4 lemons and 4 limes

For the whipped cream topping:

3 tablespoons confectioner's sugar

1 cup heaving whipping cream

Directions:

1. Preheat oven to 350^o F.

2. Crush the crackers using a food processor. Add the sugar and ground cinnamon to the crushed crackers in a large glass mixing bowl and mix together. Add the butter and knead with your hands until the crumbs hold together like dough. Press the crust into an 8-inch square baking dish. Place into the refrigerator, uncovered, to chill for 15 minutes. Remove and bake in the pre-heated oven for 18 minutes or until crust is lightly browned.

3. While crust is cooling, beat the egg yolks into the milk. Then beat in the citrus juice until completely combined. Once the shell has reached room temperature, pour in the filling and bake in the preheated oven for 16 minutes until the filling has set.

4. Remove from the oven and let cool on a cooling rack to room temperature. Then wrap and place in the refrigerator overnight. The tart needs to be cold before slicing.

5. Just before serving, beat the confectioner's sugar and whipping cream together until stiff peaks form. Slice the tart and serve with a hearty spoonful of freshly whipped cream atop each slice and a sprinkling of sea salt.