Print
top view of a lemon pie next to lemons and serving utensils

North Carolina Lemon Pie


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 3 hours
  • Yield: Serves 8-10 1x

Description

Rich and creamy North Carolina Lemon Pie with just the right amount of sweet and tart and made with an secret pie crust ingredient!


Scale

Ingredients

For the Crust

  • 6 ounces saltine crackers (about 1 sleeve or 36 crackers)
  • 1/8 teaspoon salt
  • 10 tablespoons unsalted butter, melted
  • 1/4 cup light corn syrup

For the Filling:

  • 1 can sweetened condensed milk (14-ounce)
  • 4 large egg yolks
  • ¼ cup heavy cream
  • 1 tablespoon grated lemon zest plus ½ cup juice (3 lemons)

For the Topping

  • ½ cup heavy cream, chilled
  • 2 teaspoons sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Add the saltines and salt to the food processor and pulse until you have coarse crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are about the size of oatmeal (another 15 pulses).
  2. Add the cracker mixture to a greased 9-inch pie plate. Use the bottom of a dry measuring cup or glass and press the crumbs into an even layer on the bottom and up the sides of the dish.
  3. Place the pie plate on a baking sheet and bake until light golden brown, 17 to 19 minutes.
  4. To make the filling – whisk the sweetened condensed milk, egg yolks, cream, and lemon zest together in a bowl, add the lemon juice and whisk until well combined.
  5. With the pie plate on the baking sheet still, remove it from the oven and pour in the filling (the crust does not need to be cooled) and place it back in the hot oven. Bake until the edges of the pie are set but the center still jiggles, 15 to 17 minutes. Place the pie on a wire rack and let it cool completely. Refrigerate the pie until completely chilled.
  6. For the topping, use a stand mixer fitted with a whisk and whipped the cream, sugar, and vanilla on medium low until foamy (about a minute). Increase the mixer speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread the whipped cream over the top of the pie and serve cold.

Notes

  • Be sure to measure the crackers by weight. A few packages sell them in 4 ounce sleeves so you’ll need 1 1/2 sleeves to get enough crackers for the recipe.
  • Category: dessert
  • Method: bake
  • Cuisine: American
Nutrition Information: YIELD: 8 SERVING SIZE: 1 slice
Amount Per Serving: Calories: 525.6 Fat: 31.7g Cholesterol: 178.3mg Sodium: 289.4mg Carbohydrates: 54.9g Sugars: 46.8g Protein: 8.2g Vitamin A: 295µg Vitamin C: 8.7mg

Keywords: lemon, pie, pie crust, America's Test Kitchen, north Carolina lemon pie, how to make lemon pie, saltine crust pie, saltine lemon pie

54
0
Would love your thoughts, please comment.x
()
x