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Classic North Carolina Lemon Pie

A bright, tangy Southern lemon pie with a buttery graham cracker crust and silky lemon custard filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1¼ cups granulated sugar for the filling
  • ½ tsp salt for the filling
  • 4 large eggs
  • 1 tbsp lemon zest
  • ½ cup freshly squeezed lemon juice
  • 1 tsp vanilla extract
For the Crust
  • 1½ cups graham cracker crumbs
  • ¼ cup unsalted butter melted
  • 1 tbsp granulated sugar for crust
  • whipped cream optional, for topping

Equipment

  • 9-inch Pie Pan
  • medium bowl
  • Whisk
  • Oven

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie pan, covering bottom and sides evenly.
  3. Step 3: Bake crust for 10 minutes until lightly golden. Remove and let cool.
  4. Step 4: In a large bowl, whisk granulated sugar, salt, and eggs until smooth and fully combined.
  5. Step 5: Stir in lemon zest, freshly squeezed lemon juice, and vanilla extract.
  6. Step 6: Pour filling into cooled crust, spreading evenly.
  7. Step 7: Bake pie for 25-30 minutes, until edges are set and center jiggles slightly.
  8. Step 8: Remove from oven and cool to room temperature, then refrigerate at least 1 hour to chill and set.
  9. Step 9: Serve chilled, topped with whipped cream if desired.

Notes

Store pie covered in the refrigerator for up to 3 days. For a twist, swap crust crumbs or add citrus zest variations. Whipped cream can be homemade or store-bought.