- 14 or more whole plain Tuck Crackers
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and still warm
- 2 (14-ounce) cans condensed milk
- 1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)
- Zest of 2 lemons
- 8 large egg yolks
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
Heat the oven to 325°F. Break the crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
To make the filling:
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.
To make the chantilly cream:
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.