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Honey Lemon Meringue Pie

My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! —Portia Gorman, Los Angeles, California
  • Total Time
    Prep: 20 min. Cook: 30 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 tablespoon honey
  • 3 tablespoons butter, melted, divided
  • 1 graham cracker crust (9 inches)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/4 cup sugar
  • 3 large eggs, separated, room temperature
  • MERINGUE:
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons sugar

Directions

  • Preheat oven to 350°. Drizzle honey and 1 tablespoon melted butter in bottom of crust. In a medium bowl, beat sweetened condensed milk, lemon juice, sugar, egg yolks and remaining 2 tablespoons melted butter until blended. Pour into crust; bake for 20 minutes.
  • Meanwhile, in a small bowl, beat egg whites and cream of tartar until frothy. Add vanilla; gradually beat in sugar 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts
1 piece: 458 calories, 17g fat (8g saturated fat), 104mg cholesterol, 268mg sodium, 69g carbohydrate (65g sugars, 0 fiber), 9g protein.

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