Ingredients

• 1 cup water
• 0.75 cups agave nectar
• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 2 ½ lemons , zested and juiced
• 0.25 teaspoons salt
• 2 tablespoons butter
• 4 eggs yolks , beaten
• 1 baked pie crust
• 4 eggs whites
• 0.5 teaspoons lemon juice
• 2 tablespoons agave nectar , or more to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 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.
5. 5 Bake in the preheated oven until meringue is golden brown, about 10 minutes.

Nutrition per serving