Lemon Meringue Pie

Not actually a pie, there’s no pastry.

I mixed a packet of lemon pie filling (mostly potato flour, cornflour etc) with half a pint of water but left out the egg yolk that the instructions suggested.

There was a jar of water left over from a can of chickpeas. I whisked the water with half a teaspoon of cream of tartar. I added caster sugar and continued to whisk.

The meringue spread nicely over the cooled lemon pie. Should it be baked or grilled? Various recipes suggested various methods and temperatures. Into the oven for a while. As there had been too much meringue I’d put spoonfuls of the mixture onto some baking parchment.

These were baked for a shorter time. They looked nice but were still wet inside… A minute of microwaving improved the texture.

The meringue on top of the pie was also watery inside. Grilling it didn’t help. Neither did microwaving, it exploded! I gathered the broken pieces and microwaved them. Lemon pie with chickpea meringue garnish?

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