Meringue

1. Heat aquafaba in small saucepan over medium heat until it begins to gently simmer. Reduce heat, stir, and let simmer. You want to reduce it to 2/3 cup or 160 g and for me this took about 20 minutes. Keep a scale handly. Remove aquafaba from heat every few minutes to pour into measuring cup or container on scale (after hitting “tare” or zeroing out scale) until you get to 2/3 cup or 160 g. Cool briefly at room temperature, and then refrigerate at least 2 hours.
2. Preheat oven to 265 degrees. Spray bottom and sides of a 13×9 pan with pan spray.
3. Put reduced aquafaba in bowl, along with cream of tartar, vanilla, and xanthan gum. Beat on speed 6/10 with whisk attachment of stand mixer or electric mixer for about 1 minute or until it turns thick, frothy, and kind of pale.
4. Stop to scrape down bowl. Begin adding sugar, 2 tablespoons at a time, over a 3-minute period mixing at speed of 6/10. Stop to scrape down bowl. Increase speed to 8/10 and continue whipping for 3-4 minutes.
5. You may not get stiff peaks that release from the whisk and stand on their own, but you will get a stiff, stretchy consistency kind of like marshmallow cream. And when you spread it in the pan, it will be thick, shiny and luxurious like traditional whipped egg whites.
6. Spread meringue evenly into 13×9 pan. Bake for 60 minutes. Turn off the oven but don’t open the door. Leave meringue in the oven for at least 8 hours or overnight.

Filling

1. Put mixing bowl and whisk attachment in the refrigerator for 10 minutes.
2. In small bowl, mix cream cheese, sugar, and vanilla until incorporated.
3. Add whipped cream to chilled bowl. Beat until soft peaks form on a speed of 6/10, about 2 minutes.
4. Fold cream cheese mixture and marshmallows gently into whipped cream.
5. Spread over meringue and refrigerate.

Topping

1. In medium bowl, mix pie filling, lemon juice, and strawberries until combined.
2. Store separately from the rest of the dessert.
3. Serve over cream-topped meringue.