I love lemon desserts. But lemon meringue pie was strictly off-limits to me since typically it’s all sugar. Not this one. It features a flaky, tender whole grain crust with a tart and tangy lemon filling topped with mounds of fluffy meringue—and not a single drop of sugar. Truly a lemon lover’s dream. The meringue may weep a bit after refrigeration, but this will not affect the taste or texture of the pie.
Recipe information
Yield
serves 12
Ingredients
1
LEMON CURD
1
6
1
1
4
1
2
2
MERINGUE
5
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Prepare the filling by combining the agave nectar, arrowroot powder, and salt in a heavy saucepan. Add the water and whisk until smooth. Bring to a slow boil over medium heat, stirring constantly. Boil for about 30 to 60 seconds to thicken and remove from the heat.
Step 3
In a small bowl, beat the egg yolks with a whisk. While whisking, slowly pour 1/4 cup of the hot agave nectar mixture into the yolks and whisk until smooth, tempering the eggs. Then slowly pour the egg mixture into the saucepan, whisking until all is smooth. Stir in the lemon juice, lemon zest, and butter. Bring the mixture to a boil over medium heat, stirring constantly. Simmer to thicken for about 1 minute. Pour the hot mixture into the prebaked piecrust.
Step 4
To make the meringue, use an electric mixer at low speed to beat the egg whites, cream of tartar, and salt until soft peaks form, about 1 to 2 minutes. Increase the speed to medium and add the agave nectar, 1 tablespoon at a time, and continue beating until stiff but not dry, approximately another 1 to 2 minutes. Spoon the meringue over the pie filling, mounding high in the center and spreading to the crust, making decorative swirls with the spoon.
Step 5
Bake the pie for 7 minutes, or until the meringue is lightly browned on the edges. Cool on a cooling rack to room temperature, then refrigerate for at least 2 hours before serving.