North Carolina Lemon Pie

This North Carolina Lemon Pie is one of those smooth but tart treats that is perfect on a hot day. Not enough to make you pucker, just enough to make you want to stick the fork back in for another bite. And the crust, possibly my favorite crust to date! 

The sky turned yellow then black tonight then a blazing shade of orange as things calmed and night took over. The winds picked up and carried our heavy glass table sideways across the porch as the storm came crashing in. The neighbors waved goodbye to useful trashcans.

And after a few heart thumping minutes, it was over. There were trees down and debris everywhere as if a hurricane ripped through. The clouds were light but hung low in the sky in a blanket as the lightning continued to spider-web across the sky.

It was the perfect summer storm. The kind my father would sit and watch with me growing up. Where if the rain wasn’t too bad, we’d even brave the porch for a better view. After a long night of sprint car racing, the heat lightning would keep me enthralled the entire 2-hour ride back home late into the summer evenings. The storm that long hot humid days ignites. That you can feel building at 7 AM when you first go out to grab a coffee. It’s the kind that I can’t help but be attracted to.

No, I don’t want damages or flooding or any other horrible damage caused by a fit from Mother Nature. But for a few moments, I want to get lost in it.

Now that the scene is set, I know you’re all here for the pie.

North Carolina Lemon Pie

I tested this recipe from Cook’s Country magazine (still one of my favorites). And it does not disappoint. This is a classic southern pie perfect for those humid day. And bonus, it slices mighty pretty too, making us all feel a bit like a master chef in our own kitchen.

Realistically, this isn’t a lemon meringue pie, and I think that is what makes it spectacular. This is the type of pie I group with my southern favorites. Smooth curd based pies like key lime, banana cream and frozen peanut butter pies. For me, those are summer in a slice.

Saltines in pie crust?

This pie uses saltine crackers for the crust – which really helps to hold everything together and balance out the flavors. I think it’s one, a great inexpensive way to make a pie crust, and two the key to making this recipe not TOO sour.

Have you tried saltines in pie crust before? I wanna know how it worked out for you!

 See more Summer Treats!  

Everybody loves pie right? (Honestly, I still have some trouble with berries, but I am slowly growing to accept them as a reasonable ingredient) These pies will have you covered for any occasion!

Brownie Walnut Pie Recipe
Homemade Banana Cream Pie
Sweet Potato Pie with Gingersnap Crust and Meringue
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North Carolina Lemon Pie

This is one of those smooth but tart treats that is perfect on a hot day. Not enough to make you pucker, just enough to make you want to stick the fork back in for another bite. And the crust, possibly my favorite crust to date!

4.52 from 27 votes

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Dessert

American

Author: Kita

4 hours hrs 40 minutes mins

Serves: 1 pie

Equipment

• Pyrex Easy Grab Glass Pie Plate (9.5-Inch, 2-Pack)
• Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
• Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pan – Cool Cookies, Cakes, Breads – Oven Safe for Cooking, Roasting, Grilling – Heavy Duty Commercial Quality

Ingredients

For the Crust

• ▢ 1 packet saltines - about 50 crackers
• ▢ 1/4 teas salt
• ▢ 10 tbs unsalted butter - melted
• ▢ 1/4 cup light corn syrup

For the Filling

• ▢ 1 14 oz can sweetened condensed milk
• ▢ 4 egg yolks
• ▢ 1/2 cup heavy cream
• ▢ 1 tbs grated lemon zest - plus 1/2 cup lemon juice (about 3 lemons)
• ▢ 1/8 teas salt

For the Topping

• ▢ 1/2 cup heavy cream
• ▢ 2 teas sugar
• ▢ 1/2 teas vanilla

Instructions

Make the crust:

• Preheat the oven to 350 degrees F.
• Pulse the saltines and salt in a food processor until nothing but crumbs remain.
• Add the melted butter and corn syrup and pulse about 15 times, until pieces are sticking together a bit.
• Grease a 9″ pie plate and gently press the cracker crumbs into the dish and up the sides.
• Place on a flat baking sheet and bake for about 17-20 minutes, until light golden and smelling wonderful.

Meanwhile, make the filling.

• Whisk the condensed milk, egg yolks, cream, lemon zest and salt in a large bowl. Add the lemon juice and stir until combined.
• Pour the filling into the warm crust and return to the oven for 15 to 17 minutes, until the center just jiggles a bit when shaken.
• Allow to cool on a wire rack before placing in fridge to cool completely at least 4 hours.

When ready to serve, make the topping.

• Whip the cream, sugar, and vanilla into stiff peaks in the bowl of your stand mixer fitted with the whisk attachment.
• Spread over the pie, slice and serve.

Notes

Cook’s Country April/May 2015

Nutrition

Serving: 1g | Calories: 424kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Cholesterol: 124mg | Sodium: 293mg | Fiber: 1g | Sugar: 32g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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