For an extra burst of flavor, consider adding a touch of lemon extract to the filling. Ensure your egg whites are at room temperature for optimal volume when making the meringue. A pre-made graham cracker crust can be substituted for a traditional pie crust. If you prefer a less sweet meringue, reduce the amount of agave nectar. For even browning, rotate the pie halfway through baking.
Agave-Sweetened Lemon Meringue Pie
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS13
Experience the bright, tangy bliss of lemon meringue pie, reimagined with the natural sweetness of agave. This recipe offers a guilt-free indulgence that doesn't compromise on flavor. A delightful twist on a classic, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol110 mg
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Fiber3 g
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Protein5 g
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Saturated Fat5 g
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Sodium243 mg
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Sugar27 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, whisk together the water, 3/4 cup agave nectar, cornstarch, flour, lemon zest, lemon juice, and salt until smooth. (2 minutes)
02
StepBring the mixture to a boil over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. (3-5 minutes)
03
StepRemove the saucepan from the heat and stir in the butter until melted and fully incorporated. (1 minute)
04
StepIn a separate bowl, temper the egg yolks by gradually whisking in about 1/2 cup of the hot lemon mixture. This prevents the yolks from scrambling. (2 minutes)
05
StepReturn the saucepan to medium-low heat and slowly whisk the tempered egg yolk mixture back into the remaining lemon mixture. Continue whisking until the filling is thick and smooth. (3-5 minutes)
06
StepPour the lemon filling into the pre-baked pie crust, spreading it evenly. (1 minute)
07
StepPreheat oven to 350°F (175°C). (10 minutes)
08
StepIn a clean, grease-free bowl, beat the egg whites and 1/2 teaspoon lemon juice with an electric mixer until soft peaks form. (3 minutes)
09
StepGradually add 2 tablespoons of agave nectar to the egg whites and continue beating until stiff, glossy peaks form. Be careful not to overbeat. (2-3 minutes)
10
StepGently spoon the meringue over the lemon filling, ensuring it completely covers the surface and touches the crust to seal it. Create decorative swirls with the back of a spoon. (5 minutes)
11
StepBake in the preheated oven until the meringue is golden brown, about 8-12 minutes. Watch carefully to prevent burning.
12
StepRemove the pie from the oven and let it cool completely at room temperature before refrigerating for at least 2 hours before serving. This allows the filling to set properly.
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Bridie Anderson
Jun 25, 2025I was skeptical about using agave instead of sugar, but this pie was fantastic! The lemon flavor really shines through.
Caitlyn Torp
Jun 23, 2025The meringue was perfect - light, fluffy, and not too sweet. This recipe is a keeper!
Delbert Brown
Jun 20, 2025My meringue didn't turn out quite right. I think I over-beat the egg whites. I'll try again, though, because the filling was delicious.
Vivienne Hettinger
Jun 20, 2025This recipe is easy to follow, and the results are amazing. My family devoured it!
Landen Konopelski
Jun 12, 2025I made this for a friend with diabetes, and she absolutely loved it! It's great to have a dessert option that everyone can enjoy.