Lemon Honey Meringue Pie with Australian Honey
Tangy fresh lemon, golden Australian honey and soft toasted meringue come together in this homemade lemon honey meringue pie made with Dural Honey.
Can you make lemon meringue pie with honey?
Yes. Honey works beautifully in lemon meringue pie and can replace much of the traditional sugar used in the lemon filling. In this recipe, Dural Honey adds natural sweetness and floral flavour while fresh lemon provides the acidity. We keep caster sugar in the meringue because it helps create its characteristic stable, glossy peaks.
Honey and lemon are one of those combinations that simply work. The acidity of fresh lemon balances honey's natural sweetness while the floral character of the honey gives the filling more depth than sugar alone.
For this recipe we're using our 500g Dural Honey, giving you plenty for the pie with honey left over for breakfast, tea, marinades or your next bake.
Ingredients
For the pastry
- 1 × 23cm shortcrust pastry case
- Baking weights or uncooked rice for blind baking
For the honey lemon filling
- 150g Dural Honey
- 150ml fresh lemon juice
- Finely grated zest of 2 lemons
- 4 egg yolks
- 2 whole eggs
- 100g unsalted butter, cubed
- 1 tablespoon cornflour
For the meringue
- 4 egg whites, at room temperature
- 200g caster sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract, optional
How to Make Lemon Honey Meringue Pie
Prepare the pastry
Preheat your oven to 180°C fan-forced. Line a 23cm tart tin with shortcrust pastry.
Cover the pastry with baking paper and add baking weights or uncooked rice. Blind bake for approximately 15 minutes.
Remove the baking paper and weights and bake for another 5–8 minutes, or until lightly golden.
Make the honey lemon filling
Add the Dural Honey, lemon juice, lemon zest and cornflour to a saucepan and whisk until smooth.
In a separate bowl, whisk together the egg yolks and whole eggs.
Warm the lemon and honey mixture over medium-low heat without allowing it to boil.
Slowly whisk a small amount of the warm mixture into the eggs. Gradually return the egg mixture to the saucepan while whisking continuously.
Cook gently until thick and glossy, then remove from the heat. Stir in the butter a few cubes at a time until completely melted.
Fill the pie
Pour the warm honey lemon filling into the prepared pastry shell and smooth the top with the back of a spoon.
Make the meringue
Beat the egg whites and cream of tartar until soft peaks begin to form.
Gradually add the caster sugar, around one tablespoon at a time, while continuing to beat.
Continue until the meringue becomes glossy and holds stiff peaks.
Top the pie
Spoon the meringue over the lemon filling, spreading it all the way to the pastry edge.
Use the back of a spoon to create peaks and swirls across the top.
Toast the meringue
Bake at 180°C for around 8–10 minutes, watching carefully until the meringue peaks become golden.
Alternatively, lightly toast the surface with a kitchen blowtorch.
Cool and serve
Allow the pie to cool before refrigerating for approximately 2–3 hours. This gives the honey lemon filling time to set and makes the pie easier to slice.
Made with Dural Honey
Our 500g Australian honey jar is ideal for cooking, baking, breakfast and everyday use. You'll use approximately 150g for this recipe, leaving plenty for your next creation.
Why Use Honey in Lemon Meringue Pie?
Honey isn't simply another way to make the filling sweet. It contributes flavour as well.
Fresh lemon brings acidity while honey contributes sweetness and natural floral characteristics. Together they create a rounded lemon filling that is slightly different from a traditional lemon curd made entirely with refined sugar.
Because honey naturally contains moisture and different sugars, it shouldn't always be substituted gram-for-gram for sugar in every baking recipe. This recipe has been designed specifically to use honey in the lemon filling.
Why Dural Honey?
Australian Honey
Dural Honey is produced in Dural, NSW, in Sydney's Hills District.
Small Harvests
Our honey is harvested in small seasonal batches from bees foraging around Dural and the surrounding area.
Raw & Unfiltered
Our honey is kept simple, allowing the natural character, colour and flavour of each harvest to shine through.
Honey is a natural agricultural product, so colour, aroma, consistency and flavour can vary between harvests depending on seasonal conditions and the flowers available to the bees.
That's part of what makes cooking with genuine local honey interesting. You're not simply adding sweetness. You're adding the character of the honey itself.
Where Can I Buy Dural Honey?
Dural Honey can be purchased online or from selected local retailers around Sydney's Hills District.
Cherrybrook Village Shopping Centre
Cherrybrook NSW
Tips for the Perfect Honey Lemon Meringue Pie
- Use fresh lemon juice rather than bottled lemon juice.
- Add the warm lemon mixture to the eggs gradually to avoid scrambling them.
- Cook the lemon filling gently over moderate heat.
- Use room-temperature egg whites for your meringue.
- Make sure your mixing bowl is completely clean and dry.
- Add the caster sugar gradually while whipping the egg whites.
- Spread your meringue all the way to the pastry edge.
- Allow the finished pie enough time to cool and set before slicing.
Frequently Asked Questions
Can you substitute honey for sugar in lemon meringue pie?
Yes. Honey works particularly well in the lemon filling. However, conventional sugar is useful in the meringue because it helps stabilise the whipped egg whites and create a glossy, structured topping.
Does honey taste good with lemon?
Yes. Lemon and honey are a classic flavour combination. Lemon's acidity balances the sweetness and floral characteristics naturally present in honey.
How much honey do I need for lemon meringue pie?
This recipe uses approximately 150g of honey for one 23cm lemon meringue pie serving around eight people.
Can I use raw honey for baking?
Yes. Raw honey can be used in cooking and baking. Heating honey naturally changes some of the characteristics associated with raw honey, but it continues to provide sweetness, colour and honey flavour.
What honey is best for lemon desserts?
A balanced Australian honey works particularly well with lemon because its floral sweetness complements rather than overwhelms the citrus flavour.
Why does honey crystallise?
Crystallisation is a natural process that can occur in honey. It does not mean the honey has spoiled. The rate of crystallisation varies depending on the honey's natural sugar composition and storage conditions.
Where is Dural Honey produced?
Dural Honey is produced in Dural, NSW, within Sydney's Hills District. Our bees forage around the local area, including gardens and native vegetation.
Is Dural Honey Australian honey?
Yes. Dural Honey is Australian honey harvested from our apiary in Dural, New South Wales.
Where can I buy Dural Honey?
Dural Honey can be ordered directly online and is also available from selected local retailers including Martelli's Fruit Market at Cherrybrook Village Shopping Centre.
Cook with Australian Dural Honey
From desserts and baking to marinades, breakfasts and dressings, discover what you can make with locally harvested Australian honey.
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