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A regional lemon pie featuring a buttery, salty cracker crust and a smooth, creamy lemon filling made with sweetened condensed milk and egg yolks. Topped optionally with whipped cream and garnished with lemon zest or candied lemon peel.

Ingredients

Scale
  • 6 oz (about 1½ sleeves) buttery crackers (such as Ritz)
  • ¼ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted
  • 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
  • 2 tbsp powdered sugar
  • Extra lemon zest or candied lemon peel, for garnish

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Crush 6 oz buttery crackers finely using a food processor or rolling pin.
  3. Mix cracker crumbs with ¼ cup granulated sugar and ½ cup melted unsalted butter until the texture resembles wet sand.
  4. Press crumb mixture evenly into bottom and up sides of a 9-inch pie pan, packing firmly.
  5. Bake crust for 10 minutes and let cool slightly.
  6. Whisk 1½ cans sweetened condensed milk and 6 large egg yolks until silky smooth.
  7. Add ¾ cup freshly squeezed lemon juice and 1½ tbsp lemon zest; whisk until combined and slightly thickened.
  8. Pour lemon filling into pre-baked crust and smooth surface.
  9. Bake pie 16–18 minutes until center is just set and slightly wobbly; filling should reach about 160°F (71°C) if using a thermometer.
  10. Cool pie at room temperature for 30 minutes.
  11. Refrigerate pie for at least 3 hours or overnight until firm.
  12. (Optional) Whip ½ cup heavy cream with 2 tbsp powdered sugar to soft peaks.
  13. Spread or pipe whipped cream over chilled pie and garnish with extra lemon zest or candied lemon peel.

Notes

Use fresh lemon juice for best flavor and proper filling set; bottled juice may dull flavor and affect texture., Bake until center is slightly wobbly to prevent cracks; cool slowly at room temperature before chilling for smooth texture., Crust swaps: graham crackers, shortbread cookies, or certified gluten-free crackers are suitable alternatives., Lemon variety substitutions include Meyer lemons or lime juice and zest for a citrus twist., Optional toppings: torched meringue, cream cheese frosting, candied lemon peel, toasted coconut flakes., Add herbs or poppy seeds for variation., Can be made into bars (9×13 pan) or mini pies (muffin tin) with adjusted bake times., Pie keeps 3 days refrigerated, can be frozen without whipped topping for up to 1 month; thaw overnight in fridge before serving.

Nutrition

Find it online: https://gingerbaking.com/classic-north-carolina-lemon-pie-with-fresh-lemon-juice-emmas-cake-studio/