Dairy-Free Lemon 'Whip' Cake

A delicious and ultra-simple dairy-free cake made with a mix of old-school and new-school baking tricks. The cake uses egg whites, while the lemon curd topping/filling uses yolks, making for a great no-waste recipe. Note that this recipe uses approximately 6 fresh lemons, though you may need more or less depending on how much juice they yield.

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