Lemon Flapper Pie
Bright, zesty, and irresistibly creamy, Lemon Flapper Pie is the ultimate dessert for citrus lovers. This no-bake-meets-baked classic boasts a buttery graham cracker crust that perfectly complements its tangy lemon filling, made with fresh lemon juice, zest, and sweetened condensed milk for a silky, custard-like texture. Topped with a cloud-like layer of toasted meringue, this pie is as visually stunning as it is delicious. Ready in under 30 minutes of active prep time, Lemon Flapper Pie is ideal for summer gatherings, weekend treats, or any occasion that calls for a refreshing dessert. Don’t forget to chill it to perfection for that satisfying slice! Keywords: lemon pie, flapper pie recipe, lemon dessert, graham cracker crust, meringue pie.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1 can Sweetened condensed milk
- 3 Egg yolks
- 0.5 cup Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest, finely grated
- 3 Egg whites
- 0.25 teaspoon Cream of tartar
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool completely.
In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and fully combined.
Pour the lemon filling into the cooled crust and spread it out evenly. Cover and refrigerate for at least 4 hours or until the filling is set.
Once the filling is set, prepare the meringue topping. In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the powdered sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Spread the meringue over the chilled lemon filling, ensuring it reaches the edges of the crust to seal the pie.
Optional: Use the back of a spoon or a spatula to create decorative swirls in the meringue.
Preheat the broiler on high. Place the pie under the broiler for 1-2 minutes, watching carefully, until the meringue is lightly browned. Alternatively, use a kitchen torch to toast the meringue.
Let the pie cool to room temperature, then refrigerate until ready to serve. Slice and enjoy!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 39.4 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 154 mg | 12% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
