This North Carolina Lemon Pie is one of those smooth but tart treats that is perfect on a hot day. Not enough to make you pucker, just enough to make you want to stick the fork back in for another bite. And the crust, possibly my favorite crust to date!
The sky turned yellow then black tonight, then a blazing orange as things calmed and night took over. Winds picked up and moved our heavy glass table across the porch while the storm crashed in. Neighbors waved goodbye to battered trash cans as the gusts swept past.
After a few heart-thumping minutes it was over. Trees lay down and debris scattered like the aftermath of a small hurricane. The clouds were lighter but hung low, and lightning continued to spider-web across the darkening sky.
It was a perfect summer storm — the kind my father and I would watch together when I was young. If the rain wasn’t too heavy we sometimes braved the porch for a better view. After long nights at sprint car races, the heat lightning held me spellbound on those late summer drives home. The storms that build from long, hot, humid days: you can sense them forming at dawn when you step outside for coffee. I can’t help being drawn to that electric, restless energy.
I don’t want damage or flooding, but for a few minutes I like to get lost in it.
Now that the scene is set, you’re probably here for the pie.
North Carolina Lemon Pie
I tested this recipe from Cook’s Country magazine and it does not disappoint. It’s a classic southern pie that’s ideal for humid summer days. The filling is smooth and tangy without being overpowering, and the slices come out clean and pretty — always satisfying when you want a dessert that looks as good as it tastes.
This isn’t a lemon meringue pie, and that distinction is part of what makes it special. It belongs with southern favorites like key lime pie, banana cream pie, and frozen peanut butter pies — desserts built around silky curds and creamy fillings. For me, they’re summer on a plate.
Saltines in the crust?
This pie uses saltine crackers for the crust, which helps the crust hold together while balancing the flavors. Saltine crusts are an inexpensive, reliable option and they help keep the filling from becoming too sharp. If you haven’t tried a saltine crust before, this is a great place to start.
Have you tried saltines in a pie crust before? I’d love to hear how it worked for you.
See more Summer Treats!
Everybody loves pie, right? If you’re building a summer dessert lineup, these pies will cover nearly any occasion.
If you’ve tried this North Carolina Lemon Pie or any other recipe from this site, please leave a rating and a comment — I love hearing from readers. You can also follow along on social channels for more recipes and travel tips.
North Carolina Lemon Pie
American
Equipment
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9.5-inch glass pie plate
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Hand mixer or stand mixer
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Cooling rack
Ingredients
For the Crust
- 1 packet saltines – about 50 crackers
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter – melted
- 1/4 cup light corn syrup
For the Filling
- 1 14 oz can sweetened condensed milk
- 4 egg yolks
- 1/2 cup heavy cream
- 1 tablespoon grated lemon zest – plus 1/2 cup lemon juice (about 3 lemons)
- 1/8 teaspoon salt
For the Topping
- 1/2 cup heavy cream
- 2 teaspoons sugar
- 1/2 teaspoon vanilla
Instructions
Make the crust:
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Preheat the oven to 350°F (175°C).
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Pulse the saltines and 1/4 teaspoon salt in a food processor until coarse crumbs form.
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Add the melted butter and light corn syrup and pulse about 15 times, until the crumbs begin to clump together.
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Grease a 9-inch pie plate and press the cracker mixture evenly into the bottom and up the sides.
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Place the pie plate on a flat baking sheet and bake for 17–20 minutes, until the crust is light golden and fragrant. Remove from oven.
Meanwhile, make the filling:
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In a large bowl whisk the sweetened condensed milk, egg yolks, 1/2 cup heavy cream, lemon zest, and 1/8 teaspoon salt until smooth. Stir in the 1/2 cup lemon juice until combined.
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Pour the filling into the warm crust and return to the oven for 15–17 minutes, until the center still jiggles slightly when the pie plate is shaken.
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Cool the pie on a wire rack, then refrigerate until completely chilled, at least 4 hours.
When ready to serve, make the topping:
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Whip 1/2 cup heavy cream with 2 teaspoons sugar and 1/2 teaspoon vanilla to stiff peaks using a stand or hand mixer.
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Spread the whipped cream over the chilled pie, slice, and serve.
Notes
Nutrition
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Calories: 424kcal
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Carbohydrates: 42g
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Protein: 6g
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Fat: 27g
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Saturated Fat: 14g
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Cholesterol: 124mg
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Sodium: 293mg
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Sugar: 32g
Nutritional information is provided as an approximation and will vary based on specific ingredients used.
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