Agave Sweetened Lemon Meringue Pie Recipes

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AGAVE-SWEETENED LEMON MERINGUE PIE



Agave-Sweetened Lemon Meringue Pie image

No sugar in this recipe, but I promise you won't miss it. You can find agave nectar in health food stores. Also makes 20 great tarts.

Provided by Carla

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 cup water
¾ cup agave nectar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
2 ½ lemons, zested and juiced
¼ teaspoon salt
2 tablespoons butter
4 egg yolks, beaten
1 baked pie crust
4 egg whites
½ teaspoon lemon juice
2 tablespoons agave nectar, or more to taste

Steps:

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

Nutrition Facts : Calories 297.1 calories, Carbohydrate 42.9 g, Cholesterol 110.1 mg, Fat 12.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 4.5 g, Sodium 242.9 mg, Sugar 26.5 g

MAGIC LEMON MERINGUE PIE



Magic Lemon Meringue Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 10

1 1/2 cups fine graham cracker crumbs
1/2 cup sugar
1/2 stick (1/4 cup) butter, melted
One 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice (about 2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks, whites reserved for meringue
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Steps:

  • Preheat oven to 325 degrees F.
  • For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
  • For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
  • For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
  • Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

HONEY LEMON MERINGUE PIE



Honey Lemon Meringue Pie image

My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! -Portia Gorman, Los Angeles, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon honey
3 tablespoons butter, melted, divided
1 graham cracker crust (9 inches)
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1/4 cup sugar
3 large eggs, separated, room temperature
MERINGUE:
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
6 tablespoons sugar

Steps:

  • Preheat oven to 350°. Drizzle honey and 1 tablespoon melted butter in bottom of crust. In a medium bowl, beat sweetened condensed milk, lemon juice, sugar, egg yolks and remaining 2 tablespoons melted butter until blended. Pour into crust; bake for 20 minutes., Meanwhile, in a small bowl, beat egg whites and cream of tartar until frothy. Add vanilla; gradually beat in sugar 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 458 calories, Fat 17g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 268mg sodium, Carbohydrate 69g carbohydrate (65g sugars, Fiber 0 fiber), Protein 9g protein.

AGAVE-SWEETENED LEMON MERINGUE PIE



Agave-Sweetened Lemon Meringue Pie image

No sugar in this recipe, but I promise you won't miss it. You can find agave nectar in health food stores. Also makes 20 great tarts.

Provided by Carla

Categories     Meringue Pie

Time 40m

Yield 8

Number Of Ingredients 12

1 cup water
¾ cup agave nectar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
2 ½ lemons, zested and juiced
¼ teaspoon salt
2 tablespoons butter
4 egg yolks, beaten
1 baked pie crust
4 egg whites
½ teaspoon lemon juice
2 tablespoons agave nectar, or more to taste

Steps:

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

Nutrition Facts : Calories 297.1 calories, Carbohydrate 42.9 g, Cholesterol 110.1 mg, Fat 12.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 4.5 g, Sodium 242.9 mg, Sugar 26.5 g

SIMPLE LEMON MERINGUE PIE



Simple Lemon Meringue Pie image

I love lemon meringue pie and I especially love a simple recipe that makes it tastes like it was more complicated!

Provided by QueenJellyBean

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 baked 8 inch pie shell
1/2 cup lemon juice
1 teaspoon lemon rind, grated
1 (15 ounce) can eagle brand sweetened condensed milk
2 eggs, separated
1/4 teaspoon cream of tartar
4 tablespoons sugar

Steps:

  • Combine lemon juice and grated lemon rind.
  • Gradually stir lemon juice into sweetened condensed milk.
  • Add egg yolks and stir until well blended.
  • Pour into cooled pastry shell.
  • In another bowl, add cream of tartar to egg whites, beat until almost stiff enough to hold a peak.
  • Add sugar gradually, beating until stiff but not dry.
  • Pile lightly on pie filling.
  • Bake in 325 degree oven until browned, about 15 minutes.
  • Cool before serving.

Nutrition Facts : Calories 281.5, Fat 9.9, SaturatedFat 4.6, Cholesterol 71, Sodium 165.7, Carbohydrate 42.9, Fiber 0.2, Sugar 36.2, Protein 6.4

ARIZONA LEMON MERINGUE PIE



Arizona Lemon Meringue Pie image

Lemon extract and fresh lemons from my very own back yard make this a real family favorite using 4 eggs. The meringue is very high. I would suggest trying my recipe #339607 for your crust or if in a hurry use packaged or frozen crust.

Provided by BakinBaby

Categories     Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 1/2 cups sugar
6 tablespoons cornstarch
2 tablespoons flour
1/2 teaspoon salt
2 cups boiling water
1/4 teaspoon vanilla
1/2 cup fresh lemon juice
zest from 1 lemon
4 eggs (separated)
1 teaspoon lemon extract
1 tablespoon butter
1/2 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
9 inches cooked pastry crust

Steps:

  • Prepare crust, bake and set aside to cool.
  • In a medium saucepan, over medium heat; combine sugar,cornstarch & flour, add 2 cups boiling water, cook and stir with a wire wisk over medium heat until thickened and bubbly, reduce heat & cook 2 minutes more.
  • Gradually add 1/2 cup hot mixture to egg yolks, then pour egg yolk/pudding mixture back into remaining filling in saucepan and cook another 2 minutes.
  • Remove from heat and add butter,lemon zest, vanilla, lemon extract and lemon juice, stir to combine.
  • Pour lemon mixture into cooked crust and set aside, allow to slightly cool.
  • In the mean time, prepare meringue by beating 4 egg whites, cream of tartar and vanilla until soft peaks form.
  • Then gradually add 1/2 cup sugar ( 1 tablespoon at a time), beat at high speed until stiff peaks form.
  • With a soft scrapper add large fluffy dollops of meringue on top of lemon filling, making sure to attach meringue to crust edges. This insures the meringue will not pull away from the crust.
  • Bake for about 15 minutes at 350 degrees or until meringue is golden brown, then allow to cool for about 2 hours.
  • Dip a serrated knife in cold water to slice through each slice.

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