Ingredients:

  • 1.5 cups Graham cracker crumbs (200g)
  • 5 tbsp Unsalted butter, melted (70g)
  • 1 tbsp Honey
  • 1 cup Water (240ml)
  • 0.75 cup Fresh lemon juice (180ml)
  • 1 tbsp Lemon zest, finely grated
  • 0.66 cup Granulated sugar (133g)
  • 0.25 cup Cornstarch (35g)
  • 3 Large egg yolks, room temperature
  • 2 tbsp Unsalted butter (28g)
  • 3 Large egg whites, room temperature
  • 0.25 tsp Cream of tartar
  • 4 tbsp Fine caster sugar (50g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Mix graham crumbs, 70g melted butter, and honey until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until fragrant and golden brown. Set aside but keep warm.
  3. In a medium heavy-bottomed saucepan, whisk together water, lemon juice, zest, cornstarch, and 133g sugar over medium heat.
  4. Whisk constantly until the mixture thickens and becomes translucent. Temper the egg yolks by slowly whisking half of the hot lemon mixture into the yolks, then pour the yolk mixture back into the saucepan.
  5. Continue whisking over heat for 1-2 minutes until thick and bubbling. Remove from heat and stir in 28g of butter until melted and smooth.
  6. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add caster sugar, beating until stiff, glossy peaks form.
  7. Pour the hot lemon filling into the warm crust. Immediately spread the meringue over the hot filling, sealing the edges to the crust.
  8. Bake at 350°F for 10-12 minutes until the meringue is golden brown. Cool at room temperature for 1 hour, then chill for at least 4 hours before slicing.