Lemon Chiffon Pie with Saltine Cracker Crust
Pastry chef Kelly Field's great-aunt Jean, who first made this pie during the Great Depression, swapped pricey graham crackers in the crust for less-expensive saltines, which play well with the tart lemon filling. To create the voluminous filling, be sure to whip the egg whites to stiff peaks; if they’re too soft, the filling will be dense instead of airy.