It would be interesting to see the tests being repeated with citric acid, as it has also good stabilising properties (not just because it's acid; the anion is a good ligand). Plus I wonder if lime juice won't help even further to get rid of the beany taste.
Lime meringue sounds delicious 🤤 I don't mind the bean taste too much, but I mostly use it as a baked sweet potato topping.
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