Ingredients
1 tablespoon honey3 tablespoons butter, melted, divided1 graham cracker crust (9 inches)1 can (14 ounces) sweetened condensed milk1/2 cup lemon juice1/4 cup sugar3 large eggs, separated, room temperatureMERINGUE:1/4 teaspoon cream of tartar1/2 teaspoon vanilla extract6 tablespoons sugar
Preparation
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.
