Ingredients
Scale
- 1 ½ cups of honey (preferably pure and floral)
- 1 cup of freshly squeezed lemon juice (about 4–5 lemons)
- 3 large eggs, separated
- 1 teaspoon of lemon zest
- 1 ½ cups of granulated sugar
- 1 teaspoon of vanilla extract
- 1 packet (about 1 tablespoon) of unflavored gelatin
- ⅓ cup of cold water
- 1 ½ cups of heavy whipping cream
- Graham cracker crust or your preferred pie crust
Instructions
- In a saucepan, combine honey, lemon juice, lemon zest, and sugar. Cook over medium heat, stirring constantly, until smooth and slightly thickened, about 5 minutes. Remove from heat and let cool slightly.
- Sprinkle gelatin over cold water in a small bowl, let sit for 5 minutes, then gently warm until fully dissolved.
- Gradually whisk dissolved gelatin into the cooled lemon honey mixture. Allow to cool to room temperature.
- Whip heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon honey mixture.
- Pour the filling into the prepared crust. Smooth the top and refrigerate for at least 4 hours or until set.
Notes
- Use fresh lemon juice for the best flavor.
- Ensure the gelatin is fully dissolved to prevent lumps.
- Chill the pie thoroughly before serving for optimal texture.
- Decorate with lemon zest or slices for an attractive presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal Kcal
- Sugar: 25 g
- Sodium: 60 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg