Ingredients
8
8 servings
- •1 cup water
- •¾ cup agave nectar
- •3 tablespoons cornstarch
- •2 tablespoons all-purpose flour
- •2 ½ lemons, zested and juiced
- •¼ teaspoon salt
- •2 tablespoons butter
- •4 egg yolks, beaten
- •1 baked pie crust
- •4 egg whites
- •½ teaspoon lemon juice
- •2 tablespoons agave nectar, or more to taste
Instructions
- Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice from 2 1/2 lemons, and salt together in a saucepan; bring to a boil just until lemon mixture coats a spoon, 3 to 5 minutes. Stir butter into lemon mixture until melted; remove saucepan from heat.
- Whisk 1/2 cup lemon mixture with the egg yolks in a bowl to temper the yolks. Return saucepan to medium-low heat and slowly whisk tempered egg yolks into remaining lemon mixture until thickened, 3 to 5 minutes. Spoon lemon mixture into pie crust.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg whites and 1/2 teaspoon lemon juice in a clean bowl using an electric mixer until soft peaks form; add 2 tablespoons agave nectar and continue beating until stiff peaks form. Spoon egg white mixture on top of lemon mixture, making sure to completely cover the lemon mixture.
- Bake in the preheated oven until meringue is golden brown, about 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 297
- Carbohydrate: 43g
- Fat: 13g
- Fiber: 3g
- Protein: 5g
- Sugar: 27g
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