Vegan Meyer Lemon Crepe Cake

Ingredients:

122 grams ● nondairy milk ● ½ cup
60 grams ● water ● ¼ cup
16 grams ● cornstarch ● 1 tablespoon
100 grams ● sugar ● ½ cup
90 grams ● fresh lemon juice ● ¼ cup plus 2 tablespoons
2 grams ● lemon zest ● 1 teaspoon
71 grams ● vegan margarine ● 5 tablespoons
180 grams ● coconut cream (the thickened part of a refrigerated can of full-fat coconut milk) ● ¾ cup

Candied meyer lemons:

200 grams ● granulated sugar ● ½ cup
240 grams ● water ● ½ cup
2 washed, unpeeled meyer lemons sliced ¼-inch thick

Assembly:

1 recipe crepes
1 recipe meyer lemon mousse
Candied meyer lemons to taste
Coconut whipped cream to taste

Directions: