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Classic North Carolina Lemon Pie Recipe

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3.8 from 8 reviews

This Classic North Carolina Lemon Pie features a buttery cracker crust filled with a tangy and creamy lemon custard made from sweetened condensed milk, fresh lemon juice, and zest. Finished with an optional whipped cream topping and a garnish of lemon zest or candied peel, it’s a refreshing and elegant dessert perfect for any occasion.

Ingredients

For the Crust

  • 6 oz (about 1½ sleeves) buttery crackers (such as Ritz)
  • ¼ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted

For the Filling

  • 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

For the Topping (Optional)

  • ½ cup heavy cream
  • 2 tbsp powdered sugar
  • Extra lemon zest or candied lemon peel, for garnish

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). Finely crush the crackers using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a medium bowl, combine the crushed crackers, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish, smoothing it out with the bottom of a measuring cup. Bake the crust for 10 minutes, then set aside to cool slightly.
  2. Make the Filling: In a medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Add the freshly squeezed lemon juice and lemon zest, then whisk again until fully combined. The filling will thicken slightly as the citrus reacts with the milk. Pour the filling into the prepared crust and smooth the top with a spatula.
  3. Bake the Pie: Place the pie in the oven and bake for 16–18 minutes, until the center is just set but still slightly wobbly. Remove the pie from the oven and let it cool at room temperature for 30 minutes. Then, refrigerate the pie for at least 3 hours or overnight until fully chilled and set.
  4. Make the Whipped Cream Topping: In a medium bowl, whip the heavy cream and powdered sugar together until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with additional lemon zest or candied lemon peel, if desired, before serving.

Notes

  • The crust can be made with any buttery cracker you prefer, but Ritz crackers are traditional and provide the perfect flavor balance.
  • Ensure the lemon juice is freshly squeezed for the best flavor and the proper reaction with the sweetened condensed milk to thicken the filling.
  • If you prefer a less sweet topping, reduce the powdered sugar in the whipped cream or omit it entirely.
  • Chilling the pie overnight improves the texture and flavor, so plan ahead if possible.
  • Use a sharp zester or microplane to get fine lemon zest, avoiding the bitter white pith underneath.

Find it online: https://lauracooks.com/classic-north-carolina-lemon-pie-recipe/