North Carolina Lemon Pie
I found this simple, delicious, homemade recipe in Cooks Country magazine a few years ago and since then it has been my favorite lemon pie! This pie is rich and creamy and has just the right amount of sweetness, saltiness, and tartness! Try it and it will be your favorite lemon pie too!
Servings 8 people
Calories 540kcal
Ingredients
For the crust
- 1 sleeve saltine crackers about 6 oz
- 10 tbsp salted butter melted
- 1/4 cup light corn syrup
For the filling
- 1 14 oz can sweetened condensed milk
- 4 large egg yolks
- 1/4 cup heavy cream
- 1 tbsp lemon zest
- 1/2 cup lemon juice from about 3 lemons
For the topping
- 1/2 cup heavy cream chilled
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
Instructions
For the crust
- Preheat oven to 350 degrees F. Grease a 9 inch pie plate. Add the saltines to the food processor and pulse until you have course crumbs. Add the melted butter and corn syrup. Pulse until about the size of oatmeal
- Add the cracker mixture to the pie plate. Using a bottom of dry measuring cup or glass, press the crumbs into an even layer on the bottom and up the sides of the dish. Place pie pan on baking dish and bake in preheated oven until crust is golden brown, about 18 minutes
For the filling
- Whisk sweetened condensed milk, egg yolks, cream, and lemon zest together in a bowl. Add the lemon juice and whisk until combined
- Remove pie crust from oven and pour filling over crust (crust does not have to cool). Place pie pan on baking dish back into oven and bake until edges of pie are set but center still jiggles, about 16 minutes. Place pie plate on a wire rack to cool completely. Refrigerate pie until completely chilled
For the topping
- Using a stand mixer or hand mixer with whisk attachment, whip cream, sugar and vanilla until stiff peaks form. Spread whipped cream over the top of cooled pie. Serve cold and refrigerate leftovers