- 3 cupsof pie crust
- For Lemon Pie Filling
- 1 1/4 cupof sugar
- 1/2 cupof corn starch or corn flour
- 1/20 cupof agar
- 1/20 cupof salt
- 1 1/4 cupof milk (soy, almond or coconut milk)
- 1 cupof water
- 3/4 cupof lemon juice
- 1/7 cupof lemon zest
- For Meringue
- 2/3 cupof egg replacer
- 1/5 cupof ice cold water
- 1/2 cupof sugar
For lemon pie filling, add all the ingredients to a pan and boil for about 4 to 5 minutes.
It is ready when you cannot stir no more.
Cool it for a few hours.
For meringue, add the egg replacer, then half the water, mix it up with a hand mixer until stiff peaks start to form.
Next, scoop the meringue on the pie and let it set for about 15 minutes.
After that, put it in an oven at 100 degrees for about 30 minutes.
Let it cool and enjoy!