Just for fun, here is my vegan version of the Lemon Pavlova - I made it today on the hottest day of the year and it tastes DIVINE! The meringue is made with miraculous aquafaba (chickpea water) instead of egg whites and the ultra creamy and tangy lemon curd is made with a cashew base. The cream was easily replaced with with pure coconut cream straight from a carton. Aquafaba meringue is definitely more fragile than egg meringue (as you can see!) but it tastes wonderful. I will definitely make this again!
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