This is a lighter version of one of my preferred breakfast dishes. Hot pepper sauce is a must-have! Before you dive in, sprinkle it on top! Canadian bacon is quite lean and quite soft because it is made from the hog’s loin.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 8-inch pie |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 243 mg |
| Sugars | 27 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and great flavor, I have made this pie several times and always a hit.
This is the BEST and easiest pie I have ever made! When a neighbor shared from their abundant lemon trees I wondered what I was going to do with them all? Being familiar with Agave syrup (we use it in our coffee) l figured I’d try it in this pie. It turned out tart/sweet and very lemony. I loved sharing it with my neighbor who is borderline diabetic. It was a hit and I’m going to make another one today! BTW, I don’t make crusts. I’m “dough” challenged! Marie Calendar’s are great!
I wanted to try this since it didn’t call for sugar & I use Agave regularly. It was delicious. I didn’t miss the sugar at all. The meringue was a bit funky, but still tasty. I added a bit more zest for the twang, but other than that I followed the recipe exact. I would be doing this one again.
This pie turned out great. It would have been easier if the recipe called for a particular amount of lemon juice instead of “juice from 2 1/2 lemons”. My lemons were huge so I had to research the equivalents. Other than that, the recipe was easy to follow and we enjoyed the flavors and zero refined sugar!