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Agave-Sweetened Lemon Meringue Pie

Rated as 5 out of 5 Stars

"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."
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40 m servings 297
Original recipe yields 8 servings (1 8-inch pie)


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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Bake in the preheated oven until meringue is golden brown, about 10 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 297 calories; 12.6 42.9 4.8 110 243 Full nutrition

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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 mo...

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 th...