Mayo substituted for eggs in pies?
I've successfully subbed out mayo for eggs in casseroles and such but is that possible in, oh, say a lemon meringue pie filling? Normally I don't skimp on ingredients but it's day before pay day. Wallet is lean today. Actually it's downright skinny. So, opinions, advice? Is something like that a possibility? Or maybe ice cream in place of egg yolks. Extra cornstarch for thickening & ice cream melted down for creaminess or evaporated milk?
Cooking = Loving in SC