Vegan lemon meringue pie

Here's how you make a meringue that doesn't set:

I based it on my pavlova recipe, but used water instead of flax goop. In the pavlova recipe, I think the baking step provides the heat necessary to activate the agar, but I didn't plan to bake this meringue, only run it under the grill to brown, so I whipped half the water with the versawhip and sugar, and heated the other half in a pot with the agar (using twice as much agar as in the pavlova recipe). I then poured the agar mixture into the versawhip mixture and kept whipping. I ended up having to add more versawhip because it was taking forever to whip up properly. The agar left a few little lumps in the meringue, I guess because it solidified when it hit the room temperature versawhip mixture.

 I put the meringue on the pie, ran it under the grill, and it browned charmingly and the surface firmed up. Overall, the meringue layer was way too soft. It was runny rather than marshmallowy. Tasted good though. I guess the agar didn't do much work at all. It might have helped to use warm water in the versawhip mixture, and then leave the meringue to cool down and firm before grilling/serving.

Here's how you make a meringue that sets:

Take the pie you made in the first version. Freeze it. And voila!

The pastry wasn't that good frozen. So in future I might make a meringue disk, brown it, freeze it, and then place on the lemon tart to serve. It was the perfect texture.