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North Carolina Lemon Pie
Ingredients
  • subheading: CRUST:
  • 6 ounces saltines
  • ⅛ teaspoon salt
  • 10 tablespoons unsalted butter, melted
  • ¼ cup light corn syrup
  • subheading: FILLING:
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • ¼ cup heavy cream
  • 1 tablespoon grated lemon zest plus ½ cup juice (3 lemons)
  • ⅛ teaspoon salt
  • subheading: TOPPING:
  • ½ cup heavy cream, chilled
  • 2 teaspoons sugar
  • ½ teaspoon vanilla extract
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