North Carolina Lemon Pie

Name: North Carolina Lemon Pie
Yield: Makes one 9-inch pie
Cuisine: Southern
Ingredients: 6 ounces (170 grams), saltines; 1/8 teaspoon, salt; 10 tablespoons, unsalted butter, melted; 1/4 cup, light corn syrup; 1 (14 ounces/397 grams) 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; 1/2 cup, heavy cream, chilled; 2 teaspoons, sugar; 1/2 teaspoon, vanilla extract

Desserts or Baked Goods
Southern
Fruit Desserts

By Bryan Roof ･ Appears in Cook's Country April/May 2015, Cook's Country TV

This light, bright lemon pie has a perfect balance of sweet, salty, and sour. Best of all? It’s dead simple to make.

SERVES Makes one 9-inch pie

TIME 1¼ hours, plus 2 hours cooling and 4 hours chilling

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