Honey Lemon Meringue Pie Recipe

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A slice of delicious Honey Lemon Meringue Pie with a graham cracker crust, creamy lemon filling made with sweetened condensed milk.

This pie is a delicious and refreshing dessert that is perfect for any occasion. The crust is made with graham crackers, the filling is made with sweetened condensed milk, lemon juice, sugar and eggs, and the meringue is made with egg whites, sugar, and cream of tartar.

For the crust:

1 graham cracker crust (9 inches)
graham cracker crust (9 inches)
1 tablespoon honey
3 tablespoons butter, melted, divided

For the filling:

1 can (14 ounces) sweetened condensed milk
sweetened condensed milk
1/2 cup lemon juice
1/4 cup sugar
3 large eggs, separated, room temperature

For the meringue:

1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
6 tablespoons sugar

Preheat the oven to 350°. Drizzle honey and 1 tablespoon of melted butter into the bottom of the crust.
In a medium bowl, beat sweetened condensed milk, lemon juice, sugar, egg yolks and the remaining 2 tablespoons of melted butter until blended. Pour into crust; bake for 20 minutes chevron right.
Sweetened condensed milk.
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 meringue evenly over hot filling, sealing edges to crust. Bake until the meringue is golden brown, about 15 minutes.
Cool on a wire rack for 1 hour. Enjoy!