Classic North Carolina Lemon Pie Recipe
The Classic North Carolina Lemon Pie Recipe is a refreshing Southern dessert with a smooth, creamy filling and a crisp buttery crust.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
For the Filling
- 2 cans 14 ounces each sweetened condensed milk
- 4 large egg yolks
- ¾ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- Pinch of salt
Optional Topping
- Fresh whipped cream
- Thin lemon slices
- Lemon zest
- Fresh mint leaves
Instructions
Preheat The Oven
- Preheat your oven to 350°F and lightly grease a 9-inch pie dish if needed.
Prepare The Crust
- Mix graham cracker crumbs, melted butter and sugar until evenly combined.
Form The Crust
- Press the crumb mixture firmly into the bottom and sides of the pie dish.
Bake The Crust
- Bake the crust for 8 minutes, then allow it to cool slightly.
Prepare The Filling
- Whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, vanilla and salt until smooth.
Fill The Pie
- Pour the lemon filling evenly into the cooled crust.
Bake Again
- Bake for 10 minutes until the filling is just set but still slightly soft in the center.
Cool Completely
- Place the pie on a cooling rack until it reaches room temperature.
Refrigerate
- Chill the pie for at least four hours or overnight for the best texture.
Prepare The Toppings
- Whip fresh cream if using homemade whipped cream.
Decorate The Pie
- Top with whipped cream, lemon slices, lemon zest and mint leaves.
Slice And Serve
- Cut into even slices and serve chilled for the freshest flavor.
Notes
- Always use freshly squeezed lemon juice.
- Chill the pie overnight for cleaner slices.
- Do not overbake the filling.
- Add extra lemon zest for stronger citrus flavor.
- Use a vanilla wafer crust instead of graham crackers.
- Top with toasted coconut for extra texture.
- Serve with fresh berries for a colorful dessert.