Description

This Classic North Carolina Lemon Pie recipe features a buttery cracker crust filled with a tangy, creamy lemon custard made from sweetened condensed milk and fresh lemon juice. Finished with a light whipped cream topping and extra lemon zest, this pie is a refreshing and elegant dessert perfect for any occasion, requiring minimal ingredients and straightforward baking techniques.

Ingredients

For the Crust

6 oz (about 1½ sleeves) buttery crackers (such as Ritz)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

For the Filling

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

For the Topping (Optional)

½ cup heavy cream
2 tbsp powdered sugar
Extra lemon zest or candied lemon peel, for garnish

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Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C). Finely crush the crackers using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a medium bowl, mix the crushed crackers with granulated sugar and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a measuring cup to smooth it out. Bake for 10 minutes, then set aside to cool slightly.
Make the Filling: In a medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Add the lemon juice and zest, and whisk again until fully combined. The filling will thicken slightly as the citrus reacts with the milk. Pour the filling into the baked crust and smooth the top.
Bake the Pie: Bake for 16–18 minutes, or until the center is just set but still slightly wobbly. Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight until fully chilled and set.
Make the Whipped Cream Topping: In a medium bowl, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with lemon zest or candied lemon peel if desired.

Notes

Use freshly squeezed lemon juice for the best flavor and proper filling consistency.
Do not overbake the pie; the center should be slightly wobbly to ensure a creamy texture.
Chilling the pie for at least 3 hours is crucial to set the filling properly.
The whipped cream topping is optional but adds a nice balance to the tartness of the lemon filling.
Store leftovers covered in the refrigerator for up to 3 days.