"Loved the recipe. Based on other reviewers' comments, I added agar (also called agar agar to ensure a firmly set custard and it worked perfectly.

Agar is a gelatin substitute heavily used in Asian cooking. It's made from seaweed so it's vegan friendly, tasteless, sets at room temperatures and sets much more firmly than gelatin. I generally use agar powder or flakes, available online, in Asian grocery stores and the Asian sections of many supermarkets (I.e. Safeway.

I dissolved 1 tablespoon agar powder in 4 tablespoons of water, brought it to a boil, simmered for 5-10 minutes and then added it to the hot lime custard mixture. The custard will firmly set even without refrigeration. And because agar has a much higher melting point than gelatin, it won't fall apart when you bake the meringue :

"Loved the recipe. Based on other reviewers' comments, I added agar (also called agar agar) to ensure a firmly set custard and it worked perfectly.

Agar is a gelatin substitute heavily used in Asian cooking. It's made from seaweed so it's vegan friendly, tasteless, sets at room temperatures and sets much more firmly than gelatin. I generally use agar powder or flakes, available online, in Asian grocery stores and the Asian sections of many supermarkets (I.e. Safeway).

I dissolved 1 tablespoon agar powder in 4 tablespoons of water, brought it to a boil, simmered for 5-10 minutes and then added it to the hot lime custard mixture. The custard will firmly set even without refrigeration. And because agar has a much higher melting point than gelatin, it won't fall apart when you bake the meringue :)