North Carolina Lemon Pie
A creamy, tart North Carolina lemon pie with a buttery cracker crust and rich citrus filling. Served chilled with optional whipped cream and lemon zest for a refreshing, Southern dessert.
Equipment
- 1 food processor or zip-top bag and rolling pin for crushing crackers
- 1 9-inch pie dish for baking crust and pie
- 1 mixing bowl for crust and filling
- 1 measuring cup to press crust
- 1 electric mixer or whisk to whip cream topping
Ingredients
- 6 oz buttery crackers about 1½ sleeves, such as Ritz
- ¼ cup granulated sugar
- ½ cup unsalted butter melted (1 stick)
- 1½ cans 21 oz sweetened condensed milk
- 6 large egg yolks
- ¾ cup freshly squeezed lemon juice from about 4–5 lemons
- 1½ tbsp lemon zest
- ½ cup heavy cream optional
- 2 tbsp powdered sugar optional
- extra lemon zest or candied lemon peel for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Crush crackers finely using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- In a medium bowl, mix crushed crackers with sugar and melted butter until mixture resembles wet sand.
- Press the mixture evenly into bottom and up sides of a 9-inch pie dish, smoothing with the bottom of a measuring cup.
- Bake crust for 10 minutes, then remove and let cool slightly.
- In a bowl, whisk together sweetened condensed milk and egg yolks until smooth.
- Add lemon juice and lemon zest to the mixture and whisk until fully combined and slightly thickened.
- Pour filling into the baked crust and smooth the top.
- Bake pie for 16 to 18 minutes until center is just set but slightly wobbly.
- Let pie cool at room temperature for 30 minutes, then refrigerate at least 3 hours or overnight until fully chilled and set.
- For the optional topping, whip heavy cream with powdered sugar until soft peaks form.
- Spread or pipe whipped cream over chilled pie and garnish with lemon zest or candied lemon peel if desired.
Notes
- Use fresh lemon juice for best flavor and proper filling set.
- Pie keeps covered in refrigerator for up to 3 days.
- Whipped cream topping is optional and adds a light contrast to the tart filling.