Filling
1 cup honey
1/3 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
5 large eggs, lightly beaten (reserve whites for meringue)
2 tablespoons unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest

1 baked 9-inch deep dish pie crust

Meringue
5 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Filling Preparation

In a 2-quart saucepan, combine the honey, cornstarch, and salt together.  Gradually stir in the  water until smooth.  Cook over medium heat, whisking constantly until mixture comes to a full boil (about 7-9 minutes).  Boil 1 minute and then remove from the heat.

Gradually stir about 1/4 cup of the honey mixture into the beaten egg yolks to temper them.  Gradually stir the egg yolk mixture into remaining hot mixture.  Cook over low heat, whisking constantly, until mixture boils and is thickened, about 2-3 more minutes.

Remove from the heat.  Stir in butter until it is melted.  Stir in the lemon juice, and lemon zest.

Pour the hot filling into the baked pie crust.  Set aside while you make the meringue.

Meringue Preparation

Beat egg whites and cream of tartar in bowl at low speed until foamy.  Beat at medium high speed, gradually adding the sugar (about a tablespoon at a time), continuing to beat until stiff peaks form and the meringue is glossy looking.

Spread the meringue over the hot filling, completely sealing to edge of crust to help prevent shrinkage.  If desired, make decorative peaks with the back of a spoon all over the top of the meringue.

Bake at 350°F 12 to 15 minutes or until meringue is light golden brown.  Cool the pie completely before slicing and serving.  Store leftover pie loosely covered in the refrigerator.  Best eaten same day as made.