lemon meringue cheesecake

Lemon Meringue Cheesecake Recipe

If you have a sweet tooth, you are probably uninterested whenever someone mentions a gluten and dairy-free dessert.

Gluten and dairy-free diet are believed to drastically improve health and prevent food intolerances, but such a lifestyle change can often be difficult, and many avoid it due to the belief that such foods are unpalatable.

Gluten is a type of protein found in wheat, rye, and barley, and we often consume it in cereals, breads, and grains. It keeps the elasticity in food intact while it is fermenting.

Yet, you do not have to be diagnosed with celiac disease or gluten sensitivity to reap the benefits of a diet that lacks it. Gluten-free diets are reported to energize the body, fight inflammation, and ease digestive symptoms.

On the other hand, people avoid dairy as a way to help digestion, treat acne, fight bloating, and clear up their skin. Dairy has been shown to cause inflammation, which may promote the growth of unhealthy gut bacteria and some chronic diseases or conditions, including leaky gut.

By cutting dairy, you will boost your metabolism and energy levels, and thus support weight loss and improve thyroid health.

Yet, even if you do not plan to alter your diet in this way, the following tasty and easy-to-make gluten and dairy-free dessert will become one of your favorites!

Are you ready for this mouth-watering lemon meringue cheesecake?

Lemon Meringue Cheesecake Recipe


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


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


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



Preheat the oven to 325 degrees F, and line a pie tin with parchment paper. Mix the coconut oil, honey, and vanilla in a bowl, and beat well. Add the coconut flour, mix on medium speed again, and then line the pie tin with dough and spread it evenly.


In a mixing bowl, beat dairy-free cream cheese and sour cream, add the honey, and mix it all together.  Beat in the eggs one at a time, until they are well combined. Add the lemon juice, beat again, and spread the filling over the pastry base. Bake the cake in the oven for an hour.

Next, allow it to cool on the wire rack to room temperature, and then transfer it to the refrigerator. Leave it for 3-4 hours.


Preheat the oven to 375 degrees F.

Beat the egg whites together using an electric mixer until foamy, and add the cream of tartar.

Beat until the mixture stiffens, and slowly add the honey. Beat again on high until the meringue mixture is thick. Add the vanilla extract, beat quickly, and spoon the mixture onto the cooled cheesecake.


Bake the pie in preheated oven for 10-15 minutes. Allow it to cool, and then place it in the fridge for an hour.

Try it and its delicious taste will charm you!