More and more people are adopting gluten-free and dairy-free diets in an attempt to improve their health and adjust to food intolerances. But the struggle to find tasty desserts that meet those requirements is all too real, yet not impossible. There are more and more alternatives so that our favorite desserts can be tasted in a healthier and more natural way. Next, we offer you the gluten-free and dairy-free recipe for a delicious lemon meringue cheese pie . Test it!

Gluten-free diets have become wildly popular in recent years, and people often adopt this diet to ease digestive symptoms, gain extra energy, and decrease inflammation. Unfortunately, gluten-free food doesn’t have the best reputation and can often feel like cardboard.

More and more people are choosing not to consume dairy products in an effort to improve skin health, improve digestion, and decrease abdominal bloating. This change in lifestyle can be quite difficult for the average person, especially if they have a sweet tooth.

Whether you’ve adopted these diets to improve your health, alleviate your intolerances, or for ethical purposes, one thing is for sure: there are always alternatives. Being gluten and / or dairy free doesn’t mean you have to miss out on delicious desserts. This gluten-free and dairy-free lemon meringue cheesecake recipe is easy to make. You need:

Gluten-free and dairy-free lemon meringue cheesecake

Serves: 12
Crust Ingredients:

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


  • 90g dairy-free cream cheese (vegan – commonly almond)
  • 1/3 cup dairy-free sour cream (vegan – commonly soy)
  • ¾ cup of honey
  • 3 eggs
  • 3 tablespoons lemon juice


  • 7 egg whites
  • Dash of cream of tartar
  • 1 ¼ cups of honey
  • 1 teaspoon gluten-free vanilla extract


    Lemon meringue cheese pie crust

    1. Preheat the oven to 160 ° C (325 degrees F) and line the cake pan with parchment paper.
    2. In a mixing bowl, combine the coconut oil, honey, and vanilla and beat well until combined.
    3. Add the flour and mix on medium speed until the ingredients are well combined.
    4. Cover the cake pan with the batter and spread it evenly.


    1. Beat cream cheese without milk and sour cream in mixing bowl until smooth.
    2. Add the honey and continue mixing until smooth and creamy.
    3. Beat the eggs one at a time until well combined.
    4. Add the lemon juice and beat with the rest of the mixture.
    5. Spread the filling on the pastry base.
    6. Bake in the preheated oven for one hour
    7. Cool on wire rack until cheesecake is at room temperature.
    8. Place in the refrigerator for 3-4 hours.


    1. Preheat the oven to 190 ° C (375 degrees F).
    2. Use an electric mixer to gradually beat the egg whites until frothy.
    3. Add the cream of tartar and continue beating until the mixture hardens.
    4. Add the honey slowly and beat the mixture over high heat until the meringue mixture is thick.
    5. Add the vanilla extract and beat the mixture quickly.
    6. Spoon the meringue into the cooled cheesecake.

    To bake

    • Place the cake in the preheated oven and bake for 10-15 minutes.
    • Turn off the oven and allow it to cool.
    • Place the chilled lemon meringue cheesecake in a refrigerator for 1 hour.

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

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