Ingredients
- vegan pie crust, baked1
- granulated sugar, white1 1/4 cup
- cornstarch1/2 cup
- agar1/4 tsp
- salt1/4 tsp
- vegetable millk1 1/4 cup
- water, cold1 cup
- lemon juice, fresh3/4 cup
- lemon zest1 1/2 tbsp
- turmeric1/8 tsp
- tapioca, starch9 tsp
- potato starch9 tsp
- baking powder1 1/2 tsp
- guar gum3/4 tsp
- water, cold1/2 + 2 cup + tbsp
- granulated sugar, white1/2 cup
- lemon juice3/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Add all the filling ingredients to a saucepan, bring to boil, and whisk for a few minutes. When you can’t stir anymore it’s ready.
Keep the filling warm and covered while preparing the meringue.
Combine the starches, baking powder, guar gum, lemon juice, and about half the water. Whip by hand until stiff peaks start to form.
Add the rest of the water and the sugar slowly, and mix. It should be thick enough that it will have stiff peaks that don’t fall. If it is not thick enough, mix in a little more tapioca starch.
As soon as the meringue is done, pour the filling into the pie crust. While the filling is hot, spread meringue over filling, carefully sealing to edge of crust. Using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.
Bake in a 350 °F (180 °C) oven for 10–15 minutes. Cool on rack for 1 hour.
Serve at room temperature or chilled.
Region evidence: no stated origin (basic dish)
