Ingredients
Method
Place a rack in middle of oven and preheat to 350°. Pulse 43 Ritz crackers (about 1⅓ sleeves) or 45 saltine crackers (about 1¼ sleeves) in a food processor until crumbs are very small; no pieces should be bigger than a lentil. (Alternatively, place in a resealable plastic bag and crush with a rolling pin.) Transfer crumbs to a medium bowl; add ¼ cup (50 g) sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir to combine. Drizzle in 1 large egg white and 6 Tbsp. unsalted butter, melted, slightly cooled, and toss to coat thoroughly. Transfer to a 9"-diameter pie pan. Using a flat-bottomed measuring cup, firmly and evenly press into bottom and up sides of pan. Bake crust until golden brown, 18–20 minutes. Let cool slightly.
Meanwhile, vigorously whisk 4 large egg yolks and one 14-oz. can sweetened condensed milk until well combined. Add 1 tsp. finely grated lemon zest, ⅔ cup fresh lemon juice, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
Pour filling into crust and bake until edges are set but center still jiggles slightly when pie is gently shaken, 15–20 minutes. Let cool.
Heat ⅓ cup cherry jam and 1 Tbsp. maraschino cherry syrup in a small saucepan over medium, stirring occasionally, until runny, about 2 minutes. Strain through a fine-mesh sieve into a measuring glass or small heatproof bowl; discard solids. Let jam mixture cool slightly.
Drizzle jam mixture over center of pie, then carefully tilt pie in a rolling fashion to evenly coat filling (be careful not to let it run over into the crust). Chill pie until cold, at least 2 hours.
Top with maraschino cherries as desired just before serving. Do Ahead: Pie can be made 1 day ahead. Keep chilled.