1 tablespoon honey
3 tablespoons butter, melted, divided
1 graham cracker crust (9 inches)
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1/4 cup sugar
3 large eggs, separated, room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
6 tablespoons sugar
1. 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.
2. 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.
TOTAL TIME: Prep: 20 min. Cook: 30 min. + chilling
YIELD: 8 servings.
1 piece: 458 calories, 17g fat (8g saturated fat), 104mg cholesterol, 268mg sodium, 69g carbohydrate (65g sugars, 0 fiber), 9g protein.