Recipe: Dairy And Gluten-Free Lemon Meringue Cheesecake

Dec 20, 2018 by apost team

One of the biggest modern trends in health and nutrition has become the adoption of diets that don’t contain gluten or dairy, sometimes both. While many people do this to get healthier, many people can have serious intolerances to gluten or dairy.

These diets can also lead to increased energy levels and benefits like healthier skin. These diets also have been known to decrease overall bloating, making them great to do intermittently as well. People looking to go gluten or dairy-free often face struggles in finding foods to meet those requirements. For example, some gluten-free recipes can often have a reputation for lacking in texture and overall flavor.

Changing to a gluten-free diet or removing dairy can be a difficult change to make to your lifestyle. One of the biggest struggles is the lack of available dessert options that align with these diets.

If you are looking for something delicious and sweet, the lemon meringue cheesecake recipe below is perfect for you! It is also very easy to make and looks very impressive when finished.

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Crust

Remember, you can always buy a gluten-free crust if you don’t have the time to make a homemade crust

• 4 tablespoons of pure honey
• ½ cup organic coconut oil
• 1 cup pure coconut flour
• 1 teaspoon of gluten-free vanilla extract 

Filling

• 4 8-ounce packages of dairy-free cream cheese
• 1/3 C dairy-free sour cream
• 3 eggs
• ¾ cup of pure honey
• 3 tablespoons of fresh-squeezed lemon juice

Meringue topping

• 7 egg whites
• 1 and 1/4 cup pure honey
• 1 teaspoon of gluten-free vanilla

1. Preheat oven to 350 degrees.
2. For the crust, combine coconut oil, vanilla, and honey. Beat well until all ingredients are combined smoothly.
3. Layer in coconut flour and mix together on moderate speed.
4. Line a pie tin with parchment paper and put in the dough. Set aside.
5. For the filling, beat together cream cheese and sour cream in a mixing bowl. Add honey and lemon juice and mix together. Beat eggs into the bowl one at a time.
6. Pour mixture over the crust and bake for an hour before cooling in the fridge for 3-4 hours.
7. For the meringue: turn oven up to 375 degrees. Beat egg whites together until stiff peaks form. Add honey and vanilla extract until the mixture is thick and dense.
8. Spoon meringue onto cooled pie and bake for 15 minutes.
9. Cool in fridge for at least an hour.

Enjoy your delicious lemon meringue cheesecake!

Know anyone who would love this recipe? Pass it along! If you have any modifications, let us know in the comments here.