Lemon Pie

Lemon Pie

1/2 cup agave nectar or honey
2 tablespoons butter or margarine
3 eggs, separated
1 1/2 tablespoons amaranth flour
1 1/2 tablespoons tapioca flour
1/4 teaspoon xanthan gum
1/4 cup lemon juice
zest of one lemon
1 1/2 cups water or milk of choice
1 9-inch unbaked pie shell

Preheat oven to 325 degrees F. Beat the egg whites until stiff peaks form and set aside. Cream the butter with the amaranth flour, tapioca flour and xanthan gum. Add in the egg yolks and beat well. Add in the water/milk, agave nectar, lemon juice and lemon zest. Mix well then fold in the egg whites. Pour into the unbaked pie shell. Bake for 45 to 50 minutes until filling is set and the pie crust is golden.

The Kosher Cupcake's Note: This pie is delicious when made with coconut milk. I like to add 1/4 cup unsweetened finely shredded coconut to the filling mixture and increase the lemon juice to 1/3 cup.