Lemon Pie, Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 1 9-inch (23 cm) baked crust
• 145 g (2/3 cup) cane sugar
• 35 g (1/4 cup) organic cornstarch*
• 375 g (1 1/2 cups) plant-based milk substitute
• 3 large eggs, separated
• 55 g (1/4 cup) freshly squeezed lemon juice
• 10 ml (2 tsp) organic lemon zest
• 45 ml (3 tbsp) cane sugar