Here’s a classic North Carolina Lemon Pie recipe, known for its tangy lemon filling and buttery, crisp crust:
Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
For the Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lemon juice (from about 3-4 lemons)
- 1 tablespoon lemon zest
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions:
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, salt, and melted butter until evenly combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool while preparing the filling.
2. Make the Lemon Filling:
- In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
- Pour the lemon filling into the pre-baked crust, spreading it out evenly.
3. Bake the Pie:
- Bake the pie in the preheated oven for 15-17 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let the pie cool to room temperature. Once cooled, refrigerate the pie for at least 4 hours or until fully chilled.
4. Make the Whipped Cream Topping:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
5. Assemble and Serve:
- Spread or pipe the whipped cream over the chilled lemon pie.
- Garnish with extra lemon zest or thin lemon slices, if desired.
Optional:
For a more traditional North Carolina touch, skip the whipped cream and dust the top of the pie with powdered sugar before serving!
