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The Creamiest Lemon Meringue Pie You’ll Ever Make

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This classic Canadian Flapper Pie features a buttery graham cracker crust, generously filled with a smooth, rich vanilla custard. It is crowned with a delicate, airy meringue, lightly toasted to a golden finish. Each slice offers a delightful contrast of textures and a comforting, sweet flavor profile.

Ingredients

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  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • For the Filling:
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Meringue:
  • 3 large egg whites
  • ¼ teaspoon cream of tartar (optional)
  • 6 tablespoons granulated sugar

Instructions

  1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
  2. Make the Filling: In a medium saucepan, whisk together ½ cup granulated sugar, flour, and salt. Gradually whisk in the whole milk until smooth. In a separate small bowl, lightly beat the egg yolks.
  3. Place the saucepan over medium heat, stirring constantly. Once the mixture begins to thicken, gradually temper in the beaten egg yolks by adding a small amount of the hot milk mixture to the yolks, then slowly pouring the warmed yolks back into the saucepan, whisking continuously.
  4. Continue to cook, stirring constantly, until the filling is very thick and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the 2 tablespoons of butter and vanilla extract until fully incorporated. Pour the hot filling into the pre-baked pie crust.
  5. Prepare the Meringue: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar (if using) and continue to beat until soft peaks form. Gradually add the 6 tablespoons of granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved.
  6. Assemble and Bake: Carefully spread the meringue over the hot custard filling, ensuring it touches the crust all around the edges to prevent shrinkage.
  7. Return the pie to the 350°F (175°C) oven and bake for 12-15 minutes, or until the meringue is beautifully golden brown.
  8. Remove the pie from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set properly.

Notes

Ensure your egg whites are at room temperature for the best meringue volume and stability.

To prevent a soggy crust, make sure the crust is fully cooled before adding the hot filling.

For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut.

Nutrition

Find it online: https://yummydishideas.com/the-creamiest-lemon-meringue-pie-youll-ever-make/