North Carolina Lemon Pie

Name: North Carolina Lemon Pie
Yield: Makes one 9-inch pie
Cuisine: Southern
Ingredients: 6 ounces, saltines; 1/8 teaspoon, salt; 10 tablespoons, unsalted butter, melted; 1/4 cup, light corn syrup; 1 (14-ounce) can, sweetened condensed milk; 4 , large egg yolks; 1/4 cup, heavy cream; 1 tablespoon, grated lemon zest plus 1/2 cup juice (3 lemons); 1/8 teaspoon, salt; 1/2 cup, heavy cream, chilled; 2 teaspoons, sugar; 1/2 teaspoon, vanilla extract

190 comments

Appears in Cook's Country April/May 2015, Cook's Country TV

Desserts or Baked Goods

Southern

Fruit Desserts

SEASON 11

This light, bright lemon pie has a perfect balance of sweet, salty, and sour. Best of all? It’s dead simple to make.

SERVESMakes one 9-inch pie

TIME1¼ hours, plus 2 hours cooling and 4 hours chilling

has video

WHY THIS RECIPE WORKS

Our North Carolina Lemon Pie recipe starts with a salty crust made with saltine crackers, melted butter, and a light corn syrup. For a well-balanced filling, we whisk condensed milk, eggs, heavy cream, lemon juice, lemon zest, and salt in a...

This is a members' feature.