Honeyed Lemon Meringue Pie
I’ve always thought there was something especially elegant about the way meringue swirls on top of a pie.
This honey-sweetened version came about during the great sugar shortage at our local market last spring.
I grabbed honey instead, fully expecting it to be a temporary fix. But that happy accident led to what we now call “the better lemon pie.”
The honey adds something that plain sugar never did – a subtle complexity that makes this classic dessert feel brand new. Three test pies later (and one minor meringue disaster we won’t talk about), I’m excited to share this recipe with you.
Why You’ll Love This Recipe
This isn’t your standard lemon meringue pie. The honey gives the filling a depth that regular sugar just can’t match.
The lemon stays bright and tart, but there’s a warmth to it that makes you want to keep going back for more.
Plus, the meringue is just right – not too sweet, which lets the honey-lemon filling shine through.
Ingredients You’ll Need
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 3-4 tablespoons ice water
For the Honey-Lemon Filling:
- 1 cup honey
- 4 large egg yolks
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 tablespoons butter
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1/4 teaspoon salt
For the Meringue:
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 cup honey
- Pinch of salt
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How to Make Honeyed Lemon Meringue Pie
For the Crust:
- Mix flour and salt in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until dough just comes together.
- Form into a disk, wrap in plastic, and chill for 1 hour.
- Roll out dough and fit into a 9-inch pie plate. Crimp edges.
- Blind bake at 375°F for 20 minutes with pie weights, then 10 minutes without.
For the Filling:
- Whisk egg yolks in a medium bowl. Set aside.
- In a saucepan, combine honey, cornstarch, water, and salt. Cook over medium heat, stirring constantly until mixture starts to bubble and thicken.
- Slowly pour half the hot mixture into egg yolks, whisking constantly.
- Pour egg mixture back into saucepan. Cook, stirring constantly, until very thick (about 2-3 minutes).
- Remove from heat. Stir in butter, lemon zest, and juice until smooth.
- Pour into baked crust.
For the Meringue:
- Beat egg whites and cream of tartar until foamy.
- Gradually add honey and salt, beating until stiff peaks form (about 5-7 minutes).
- Spread over hot filling, making sure to seal edges.
- Bake at 350°F for 12-15 minutes until golden brown.
Let cool completely (at least 4 hours) before slicing. Store in refrigerator.
Notes
- Don’t skip the blind baking – it prevents a soggy bottom
- Make sure your filling is hot when you add the meringue – this helps prevent weeping
- Let the pie cool naturally at room temperature to prevent the meringue from shrinking
Honeyed Lemon Meringue Pie
A luscious twist on the classic lemon meringue pie! This version is naturally sweetened with honey, balancing the bright, tangy citrus flavor with a smooth, buttery crust. The airy, golden-baked meringue adds the perfect finishing touch, making every bite irresistibly creamy and light.
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 3–4 tablespoons ice water
- 1 cup honey
- 4 large egg yolks
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 tablespoons butter
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1/4 teaspoon salt
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 cup honey
- Pinch of salt
Instructions
- Mix flour and salt in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until dough just comes together.
- Form into a disk, wrap in plastic, and chill for 1 hour.
- Roll out dough and fit into a 9-inch pie plate. Crimp edges.
- Blind bake at 375°F for 20 minutes with pie weights, then 10 minutes without.
- Whisk egg yolks in a medium bowl. Set aside.
- In a saucepan, combine honey, cornstarch, water, and salt. Cook over medium heat, stirring constantly until mixture starts to bubble and thicken.
- Slowly pour half the hot mixture into egg yolks, whisking constantly.
- Pour egg mixture back into saucepan. Cook, stirring constantly, until very thick (about 2-3 minutes).
- Remove from heat. Stir in butter, lemon zest, and juice until smooth.
- Pour into baked crust.
- Beat egg whites and cream of tartar until foamy.
- Gradually add honey and salt, beating until stiff peaks form (about 5-7 minutes).
- Spread over hot filling, making sure to seal edges.
- Bake at 350°F for 12-15 minutes until golden brown.
Notes
- Don’t skip the blind baking – it prevents a soggy bottom
- Make sure your filling is hot when you add the meringue – this helps prevent weeping
- Let the pie cool naturally at room temperature to prevent the meringue from shrinking
- Prep Time: 30 minutes
- Cook Time: 35 minutes
