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1
Preheat the oven to 350F.
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2
Prepare the filling by combining the agave nectar, arrowroot powder, and salt in a heavy saucepan.
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3
Add the water and whisk until smooth.
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4
Bring to a slow boil over medium heat, stirring constantly.
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5
Boil for about 30 to 60 seconds to thicken and remove from the heat.
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6
In a small bowl, beat the egg yolks with a whisk.
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7
While whisking, slowly pour 1/4 cup of the hot agave nectar mixture into the yolks and whisk until smooth, tempering the eggs.
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8
Then slowly pour the egg mixture into the saucepan, whisking until all is smooth.
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9
Stir in the lemon juice, lemon zest, and butter.
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10
Bring the mixture to a boil over medium heat, stirring constantly.
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11
Simmer to thicken for about 1 minute.
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12
Pour the hot mixture into the prebaked piecrust.
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13
To make the meringue, use an electric mixer at low speed to beat the egg whites, cream of tartar, and salt until soft peaks form, about 1 to 2 minutes.
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14
Increase the speed to medium and add the agave nectar, 1 tablespoon at a time, and continue beating until stiff but not dry, approximately another 1 to 2 minutes.
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15
Spoon the meringue over the pie filling, mounding high in the center and spreading to the crust, making decorative swirls with the spoon.
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16
Bake the pie for 7 minutes, or until the meringue is lightly browned on the edges.
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17
Cool on a cooling rack to room temperature, then refrigerate for at least 2 hours before serving.
