North Carolina Lemon Pie

I am teaching from home, since my school has been closed, due to the craziness that is now occurring. So, with that comes a little bit more time to do stuff throughout the day. I decided to make this pie. It is very quick to mix up and bake. It does take a bit of chilling time (4 hours), so, keep that in mind.

My only suggestions... don't forget to add the corn syrup to the crust like I did. And, maybe care a little bit more when pressing the crust into the pie plate, so it is not uneven, like mine. Ha, ha.

North Carolina Lemon Pie America's Test Kitchen


Crust

6            ounces saltines (approx. 53 crackers)

1/8         teaspoon salt

10          tablespoons unsalted butter, melted

1/4         cup light corn syrup


Filling

1            (14-ounce) can sweetened condensed milk

4            large egg yolks

1/4         cup heavy cream

1            tablespoon grated lemon zest plus 1/2-cup juice (3 lemons)

1/8         teaspoon salt


Topping

1/2         cup heavy cream, chilled

2            teaspoons sugar

1/2         teaspoon vanilla extract


FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Combine saltines and salt in food processor and pulse to coarse crumbs, about 15 pulses. Add melted butter and corn syrup and pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses.

Transfer saltine mixture to greased 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light and golden brown and fragrant, 17 to 19 minutes.

FOR THE FILLING: Whisk condensed milk, egg yolks, cream, lemon zest, and salt in bowl until fully combined. Whisk in lemon juice until fully incorporated.

With pie plate still on sheet, pour filling into crust (crust needn't be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 to 17 minutes. Place pie on wire rack and let cool completely. Refrigerate pie until fully chilled, about 4 hours.

FOR THE TOPPING: Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie.