Lemon Pie, along with the chicken biscuit and vinegar-based BBQ, are quintessential North Carolina dishes. This is not, not, not lemon meringue pie. Tart and sweet with eggs and the southern standard sweetened condensed milk. If you’re a fan of lemons, this pie is for you. So here is my take on this classic, but since my older daughter went to UVA, I still hate Duke. I hope you like it.
Crust:
1 1/2 sleeves saltine cracker (about 54)
10 tablespoons butter
1/4 cup corn syrup
Filing:
1 14-ounce can sweetened condensed milk
4 eggs plus one egg yolk
1/4 cup heavy cream
1/4 tablespoon salt
1/2 cup lemon juice
1 1/2 tablespoons lemon zest
Topping:
1/2 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 350.
In a blender add crackers and pulse until crumbs.
In a bowl, add melted butter and cracker crumbs and combine.
Add corn syrup and mix.
Add to 9-inch pie pan and spread evenly and press down.
Bake crust for 15 minutes.
In a bowl mix eggs and condensed milk.
Add salt, lemon juice, and heavy cream and whip for 3 minutes .
Add lemon zest and mix for 1 minute.
Pour batter into crust.
Bake for 16-20 minutes until pie is jiggly.
Refrigerate for 3-4 hours.
Whip cream with sugar and vanilla.
Top with whipped cream.
