Lemon ice box pie

Well, actually, since this was just a test run, I skipped the biscuit-crumb base, so technically this is just lemon ice box pie filling, veganised. I wish I'd made a whole pie: this was fantastic!

I read about this pie in the Tipsy Baker's review of John Besh's book My Family Table (searchable on Google Books). You fold a lemon/sweetened condensed milk mixture through whipped egg whites and freeze, for something that is almost better than a perfect bite of lemon meringue pie. (I say almost because the one thing you are missing is that touch of caramelised meringue. Still, this is really delicious and perfect in its own way: a fluffy sweet lemon mousse-meringue.)

Here's what I did:

14 oz (1 3/4 cups) sweetened condensed soymilk*
1/2 cup lemon juice
3 t lemon zest
1/4 t salt
144 g chickpea liquid
pinch of cream of tartar
2 T sugar
0.8 g xanthan gum
60 ml water
0.8 g agar powder

Mix together the sweetened condensed soymilk, lemon juice, lemon zest and salt.
In a stand mixer, whip the chickpea liquid, cream of tartar, sugar and xanthan gum until you have a nice firm meringue.
Put 60 ml of the condensed soymilk mixture in a small saucepan with the water. Whisk in the agar, and bring to the boil. Simmer a couple of minutes to activate the agar, and then with the stand mixer going on high, pour the agar mixture down the side of the bowl and whip until it is well incorporated.
Fold the meringue into the condensed soymilk mixture, and freeze for at least three hours.

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* Sweetened condensed soymilk =  3 parts by volume Better than Milk original soymilk powder, 2 parts sugar, 1 part boiling water, and 3 T vegan butter per cup of soymilk powder, processed in a blender until smooth. (It makes just slightly more than the volume of milk powder you use: so if you need 1 cup of condensed soymilk, use 1 cup of powder, and you will end up with a little bit leftover.)