Lemon Meringue Pie made with Xagave brand Agave

Easy to make and one that we commonly bake at our cooking demos that people are always asking us for! Tastes fantastic and of course all sorts of calories saved over a traditional pie. Why? Because by using Xagave premium agave nectar instead of sugar you can achieve the same level of sweetness (it is pie after all!) but with less calories since Xagave is sweeter than regular sugar. Enjoy!

Lemon Meringue Pie

Pie Crust
1 precooked pie crust

Filling
2/3 cup Xagave
1 cup milk
6 large yolks (save egg whites for meringue below)
2/3 cup fresh lemon juice
2 tbsp. lemon zest
2 tbsp. butter (salted or unsalted)
1/8 tsp. salt
1/2 cup water
5 tablespoons cornstarch

Meringue
4 large egg whites
1/4 teaspoon cream of tartar
2 tbsp. Xagave

Steps:
In a sauce pan, combine Xagave, milk, egg yolks, lemon juice, lemon zest, butter, and salt. Brint to boil and immediately reduce to simmer while stirring with a whisk. Combine water and corn starch and mix until all
clumps are gone. Whisk in corn starch and water mixture to simmering ingredients in sauce pan. Mixture will thicken within a minute or two. Poor into precooked pie crust. Beat egg whites, cream of tartar, and pinch of salt in bowl with electric mixer until soft peaks form. Add Xagave while beating. Cover the pie evenly with the meringue. Form decorative peaks with a knife or fork. Bake pie at 325℉ for 14 to 16 minutes until meringue is set and golden brown.  Alternatively place pie under broiler for 1 to 2 minutes until meringue is set and golden brown. If you use the broiler alternative, watch the pie to ensure that it does not burn.

Tips and Notes:  Try spreading fresh blueberries or raspberries over top of lemon filling prior to adding meringue. Either tastes delicious and makes this pie extra special.

Nutrition Facts
Serving Size 1/8 slice
Calories 325
Fat 13g
Carbs 40.5g
Dietary Fiber 6g
Sugars 23g
Protein 8g