• 3 lemons
  • 1/8 tsp salt
  • 3/4 cp honey
  • 6 large egg yolks (save 4 whites for Honey Meringue)
  • 1 1/4 cp wate
  • 2 Tbs unsalted butter
  • 1/4 cp tapioca starch
  • 1 pie crust

Directions

  1. Heat oven to 300 degrees.
  2. Put pie crust in pie plate and bake for 5 min then cool while making filling.
  3. Grate lemons and save 1 Tbs zest.
  4. Roll lemons hard on counter, halve, then squeeze through fine mesh strainer and save 1/2 cup lemon juice. Combine honey, water, tapioca starch, and salt in pan on medium heat.
  5. Bring to a simmer while whisking then whisk in egg yolks 2 at a time. Whisk in zest then lemon juice then butter. Return to simmer then remove from heat and put plastic wrap flush on surface. Make Honey Meringue. Remove plastic wrap from filling and heat on low for 1 min to warm. Pour into pie crust and dollop Honey Meringue on top, making certain meringue is anchored on crust. Use back of spoon to create peaks in meringue.
  6. Bake ~20 min or until meringue is golden brown.
Lemon Meringue Pie