Lemon Ginger Meringue Pie

Ingredients

• 1 cup freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1/2 teaspoon grated fresh ginger
• 3 large egg yolks
• 1/2 cup unsalted butter, melted
• 1 pie crust (homemade or store-bought)
• Meringue topping:
  • 3 large egg whites
  • 1 cup granulated sugar

Instructions

Make the Filling

1. In a medium saucepan, whisk together lemon juice, sugar, honey, and grated ginger.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 5 minutes.

Make the Crust

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. Trim the edges of the crust and prick the bottom with a fork.

Fill and Bake the Pie

1. Pour the lemon filling into the pie crust.
2. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 10-12 minutes, or until the filling is set.

Make the Meringue Topping

1. In a clean bowl, beat the egg whites and granulated sugar until stiff peaks form.
2. Spread the meringue topping over the pie crust, making sure to seal the edges of the meringue to the crust.

Bake the Meringue

1. Place the pie under the broiler and bake for 1-2 minutes, or until the meringue is golden brown.

Notes

• To ensure a crispy meringue topping, avoid over-baking the filling.
• Refrigerate the pie for at least 30 minutes before serving to allow the flavors to meld together.