Lemon Meringue Cheesecake Recipe, It Simply Melts in Your Mouth


Many Americans have started with dairy and gluten-free diets in a way to obtain better health and indulge food intolerances. However, the search for tasty food that will satisfy these requirements is very difficult to do.

Over the past couple of years, gluten-free diets have become very popular among many people to ease their digestive symptoms, decrease inflammation, and get a boost of energy. However, the gluten-free diet usually has a very bland taste which makes it very hard to enjoy eating it more than once in a week.

Many people also chose to eat dairy-free food to decrease bloating, improve digestion and clear up their skin. The average person might find this change very difficult, especially if they like sweets.

No matter what reason you might have for choosing to adopt these diets, missing out on amazing desserts will not be a problem for you. This recipe for an easy dairy and gluten-free lemon meringue cheesecake will show you the way to make a delicious dessert.

Lemon Meringue Cheesecake



  • ½ cup of coconut oil
  • 4 tbsp of honey
  • 1 tsp of gluten-free vanilla extract
  • 1 cup of coconut flour


  • 4 8-ounce packs of dairy-free cream cheese
  • 1/3 cup of dairy-free sour cream
  • ¾ cup of honey
  • 3 eggs
  • 3 tablespoons of lemon juice


  • 7 egg whites
  • A pinch of tartar cream
  • 1 ¼ cups of honey
  • 1 tsp of gluten-free vanilla extract



  1. Preheat the oven to 325 F and add parchment paper to the pie tin.
  2. Combine the honey, coconut oil, and vanilla in a mixing bowl. Beat them well until they are completely combined.
  3. Add the coconut flour and mix on medium speed until all of the ingredients are homogeneous.
  4. Add the dough to the pie tin and spread the mixture equally.


  1. Add the dairy-free cream cheese and sour cream in a mixing bowl and mix them until they become homogenous.
  2. Add the honey to the mix and continue blending the mixture until it becomes creamy and smooth.
  3. Add the eggs in the mixture and beat them one at a time.
  4. Add the lemon juice in the mixing bowl with the rest of the ingredients and mix it.
  5. After you mix all of the ingredients, spread the filling over the base of the pastry.
  6. Preheat the oven and add the pastry for an hour.
  7. Cool the cheesecake until it becomes room temperature.
  8. Put the cheesecake in the refrigerator for 3 to 4 hours.


  1. Preheat the oven to 375 F.
  2. Gradually beat the egg whites with an electric mixer until they become foamy.
  3. Add the tartar cream and beat the mixture until it stiffens.
  4. Slowly add the honey in the mixture and mix it on high until the mixture becomes thick.
  5. Add the extract of vanilla and mix the ingredients quickly.
  6. Add the meringue on the chilled cheesecake.


  1. Place the pie in preheated oven and bake for 10 to 15 minutes.
  2. Turn off oven and allow the pie to cool.
  3. Place the cooled down lemon meringue cheesecake in the refrigerator for 1 hour.




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