North Carolina Lemon Pie Recipe 375

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NORTH CAROLINA LEMON PIE



North Carolina Lemon Pie image

Delicious lemon filling in a crunchy, slightly salty crust and a thin layer of whipped cream.

Provided by Cook's Country

Categories     Pies/Pastry/Puddings

Time 3h50m

Number Of Ingredients 16

Crust
6 oz saltine crackers (about 53 crackers - or 1 1/2 sleeves)
1/8 tsp salt
10 tbsp butter, melted
1/4 C light corn syrup
Filling
1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/4 C heavy cream
1 tbsp grated lemon zest
1/2 C fresh lemon juice (about 3 medium lemons)
1/8 tsp salt
Topping
1/2 C heavy cream, chilled
2 tsp sugar
1/2 tsp vanilla extract

Steps:

  • Crust: Preheat the oven to 350°. Grease (or spray) a 9" glass pie plate.
  • Combine the saltines and salt in a food processor and pulse to coarse crumbs, about 15 pulses. Add the melted butter and corn syrup and pulse about 15 more times, until the crumbs are broken down into oatmeal-sized pieces.
  • Pour the saltine mixture into the prepared pie plate. Using the bottom of a dry measuring 1/2 cup, press the crumbs into an even layer on the bottom and sides of the plate, using your fingers to keep the crumbs in as you're pressing the crumbs. Place the pie plate on a baking sheet and bake until light golden brown, 17 minutes. Remove from oven.
  • Filling: While the crust bakes, whisk the condensed milk, egg yolks, cream, lemon zest and salt into a medium bowl until fully combined. Whisk in the lemon juice (it will thicken a bit at this point) until fully combined.
  • Keep the pie crust on the baking sheet and pour the filling into the crust (crust doesn't need to be cool).
  • Bake the pie (still at 350°) until edges are beginning to set but the center still jiggles just a bit when shaken, 15 to 17 minutes. It will firm up a little after it's taken from the oven and cooling. Cool completely on a wire rack, then place in the refrigerator until fully chilled, about 3-4 hours.
  • Topping: In a medium bowl (or stand mixer), whisk and whip the cream, sugar, and vanilla on medium-low speed until foamy, about 30 seconds. Increase speed to high and whip until stiff peaks form, 1-2 minutes. Spread a thin layer of whipped cream over the top of the pie. Garnish with thin lemon slices if desired.

Nutrition Facts : Calories 389 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 slice, Sodium 440 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

NORTH CAROLINA LEMON PIE RECIPE - (3.7/5)



North Carolina Lemon Pie Recipe - (3.7/5) image

Provided by á-4084

Number Of Ingredients 17

Crust:
Makesone 9-Inch Pie
You will need about 53 saltines, roughly one-and-a-half sleeves, to equal 6 ounces.
6 ounces saltines
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

Steps:

  • 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 and sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light golden brown and fragrant, 17 to 19 minutes. 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. 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. Serve.

NORTH CAROLINA LEMON PIE



North Carolina Lemon Pie image

Categories     Lemon     Pie     Dessert     Bake

Number Of Ingredients 12

6 ounces Saltine crackers (approx 52)
1/8 teaspoon Salt
10 tablespoons Unsalted, melted butter
1/4 cup Light corn syrup
1 can Sweetened condensed milk
4 Large egg yolks
1/4 cup Heavy cream
1 tablespoon Grated lemon zest
1/2 cup Juice from 3 lemons
1/2 cup Heavy cream chilled
2 teaspoons Sugar
1/2 teaspoon Vanilla extract

Steps:

  • CRUST: Preheat oven to 350°. Add the saltines and salt to the food processor and pulse until you have course crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are about the size of oatmeal (15 pulses).
  • Add the cracker mixture to a greased 9" pie plate. Press crumbs to an even layer on bottom and sides of pie dish.
  • Place pie pan on baking sheet and bake until goden brown. 17-19 minutes.
  • FILLING: Whisk the sweetened condensed milk, egg yolks, cream and lemon zest together in a bowl. Add the lemon juice and whisk until well combined.
  • With pie plate on baking sheet still, remove from oven and pour in filling (crust does not need to cool). Place back in hot oven and bake until edge is set but center jiggles (approx 15 - 17 min.). Place pie on wire rack and let cool completly. Refrigerate pie until completely chilled.
  • TOPPING: Use a stand mixer fitted with a whisk and whip the cream, sugar and vanilla on med/low until foamy. Increase speed to high until stiff peaks (1 - 3 mins). Spread the topping over pie and serve cold.

LEMON PIE III



Lemon Pie III image

A simple old fashioned lemon pie.

Provided by Glenda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4

3 lemons, thinly sliced
4 eggs
2 cups white sugar
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Slice lemons as thin as possible, leaving on the rind. Combine with sugar; mix well. Let stand at least 2 hours, stirring occasionally.
  • Beat the eggs well, and add to lemon mixture; mix well. Place in a 9-inch pie shell, arranging the lemon slices evenly. Cover with top crust. Cut slits near center.
  • Bake at 450 degrees F (230 degrees C) for 12 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for about 20 minute more, or until knife inserted comes out clean. Cool before serving.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 64.8 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 153.1 mg, Sugar 50.2 g

CLASSIC LEMON PIE



Classic Lemon Pie image

This is the best lemon pie ever! It is always a hit. It is a family recipe that even those who do not like lemon pie, love. A must try!

Provided by ilovefour13

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 12

1 cup white sugar
1 cup milk
¼ cup unsalted butter, melted
¼ cup lemon juice
3 large egg yolks, slightly beaten
3 tablespoons cornstarch
1 tablespoon lemon zest
1 cup sour cream
1 (9 inch) baked pie crust
3 large egg whites
⅓ cup white sugar
1 teaspoon cornstarch

Steps:

  • Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes.
  • Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours.
  • Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 47.9 g, Cholesterol 107.2 mg, Fat 19.2 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 10 g, Sodium 154.4 mg, Sugar 35.8 g

FRENCH CANADIAN LEMON PIE



French Canadian Lemon Pie image

Yummy!! And very classy looking. From Chatelaine magazine. I am a fan of easy yet delectable desserts and this qualifies on both counts. I've stated 3 lemons because it will depend on size and juicyness.

Provided by Barefoot Beachcomber

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1 frozen 9-inch pie shell
3 lemons
4 eggs
3/4 cup white sugar
1 (250 ml) container whipping cream
1 tablespoon white sugar

Steps:

  • Preheat oven to 400°F.
  • Place frozen pie shell on a baking sheet, let stand 10 minutes.
  • Then, using a fork, prick bottom and side of shell in several places.
  • Bake on bottom rack of oven until crust is pale golden, about 8 to 10 minutes.
  • Remove shell from oven.
  • Reduce oven temperature to 375°F.
  • Meanwhile, finely grate 2 teaspoons peel from lemons onto a sheet of plastic wrap.
  • Wrap and set aside to use for cream later.
  • Squeeze 1/2 cup juice from lemons.
  • In large bowl, whisk eggs.
  • Gradually whisk in 3/4 Cup sugar until dissolved.
  • Whisk in lemon juice, then 1/2 Cup cream until evenly mixed.
  • Pour into warm pie shell.
  • Bake in preheated 375 oven until centre is set when jiggled, about 25 to 30 minutes.
  • Before serving, pour remaining 1/2 Cup cream into a bowl.
  • Sprinkle with 1 tablespoon sugar and the reserved lemon peel.
  • Beat until soft peaks will form when beaters are lifted.
  • Serve pie warm, room temperature or cold.
  • Slice into wedges and serve with a dollop of the lemon scented cream and garnish with some strawberries.

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