Agave Nectar Recipes
Lemon Meringue Pie
Lemon Meringue Pie
1 cup agave syrup
1 cup water
5 Tablespoons cornstarch (or 3 Tablespoons arrowroot powder)
½ cup lemon juice
1 tablespoon(s) finely grated lemon zest
3 large eggs, separated in to yolks and egg whites
3 tablespoons butter
1 pre baked and cooled crust
Meringue:
3 egg whites left over from the separated eggs
½ teaspoon vanilla extract
1/3 cup agave syrup
Directions:
1) preheat oven to 350
2) whisk the cornstarch, agave, and water to medium saucepan. Add the lemon juice zest, and beaten egg yolks and cook over medium heat, stirring constantly, Until the mixture begins to bubble and thicken, about 10 minutes
3) Remove from heat, whisk in the butter, and add to prepared crust
4) Make the meringue: In a large bowl, beat egg whites and vanilla until foamy. Gradually drizzle in agave, continuing the beating until the whites begin to foam stiff peaks. Spread the meringue over the filling, to touch the crust edge.
5) Bake until the meringue is golden brown, about 10 to 15 minutes. Cool on wire rack
This recipe comes from Jennifer Baccellieri’s upcoming cookbook, “The Agave Syrup Cookbook: A Complete Guide to Agave Nectar for Desserts and Beyond” which will be released this year.