Finally! A Sugar Free Meringue Recipe That Makes Your Previous Sugar-Ridden Lemon Meringue Pies Obsolete!

June 10, 2015


The Lemony Goodness

1Mix the agave and the flour together in the top of a double boiler. Add the two cups of water.

2Combine egg yolks with lemon juice and beat until well mixed. Add this to the rest of the agave mixture. Cook over boiling water (In the double boiler) until it thickens (will take about 25 minutes).

3Add the lemon extract, butter, and vinegar to the mixture and stir thoroughly. Pour mixture into your deep 9-inch pie shell, and let it all cool. Cover with meringue, and brown in oven.

The Meringue Topping

1Mix together the flour and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened.

2Let your mixture sit until it's COMPLETELY cold.

3Now with an electric beater at high speed, beat the egg whites until foamy. Gradually add the Agave, and beat until stiff.

4Turn the mixer to low speed and add salt and vanilla. Gradually beat in the completely cold flour mixture.

5Turn mixer back to high, and beat well.

6Spread meringue over cooled pie filling and then bake the whole thing at 350 degrees Fahrenheit for 10 minutes (or until the top is lightly browned)'


The Lemony Goodness

1 baked 9-inch pie shell

12 tablespoons of all-purpose flour

2 cups of water

1/3 of a cup of lemon juice

3 egg yolks (Separated from the whites)

1 and 1/2 teaspoons of lemon extract

2 teaspoons of vinegar

3 tablespoons of butter (Or Margarine)

1 and 1/4 cup of Agave Nectar

The Meringue Topping

2 tablespoons of all-purpose flour

2 tablespoons of cold water

1/2 a cup of boiling water

3 egg whites (Use the ones you have left over from the Yolks in the Lemony Goodness)

6 Tablespoons of Agave Nectar

1 teaspoon vanilla extract

1 pinch of salt