Gluten-free and dairy-free lemon meringue cheesecake

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

Stuffed

• 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

Meringue

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

  Instructions:

  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.

  Stuffed

  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.

  Meringue

  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.