Lemon Meringue PIe - can I use potato starch?
Well, here's my quandry. What with living in Japan,there's not a lot of corn starch to be had.
I've been asked to teach Lemon Meringue Pie to a group and only have access to 'katakuriko', which I am 99% sure is potato starch. Is that okay or will i get a different result?