We all crave for some sweet and delicious dessert whenever we are on a diet. Therefore, this gluten and dairy-free lemon meringue cheesecake is a perfect way to satisfy your taste buds.
According to many people, this rich and creamy dessert is impossible to resist in all its glorious forms. Especially, when it’s full of flavor, yet abundant in heart-healthy antioxidants extremely healthy for the body. it just melts in your mouth.
In Greece, the cheesecake was served as a way to reduce your stress and boost your energy levels naturally. Therefore, it was given at the Greek Olympic Games in 776 B.C. However, the flavor of the cheesecake we perceive today has developed around the 18th century.
Here is a modern, gluten and dairy-free lemon meringue cheesecake:
1 cup of pure coconut flour
4 tablespoons of pure honey
½ cup of organic coconut oil
1 tsp gluten-free vanilla extract
1/3 cup dairy-free sour cream
4-8 ounce packages of dairy-free cream cheese
3 tablespoons of fresh-squeezed lemon juice
¾ cup honey
7 egg whites
1 teaspoon of gluten-free vanilla
1 and 1/4 cup pure honey
Pinch cream of tartar
Preheat your oven to 325 degrees F and use parchment paper to line the pie. Mix the honey, vanilla, and coconut in a big bowl. Then, add the coconut flour and mix well until the ingredients are blended thoroughly. Line the pie tin with the mixture and spread it evenly.
Beat the cream cheese and sour cream together in a mixing bowl, add honey and mix again. Next, add the eggs, one at a time and mix again until everything is thoroughly connected. Add in lemon juice and beat in with the rest of the mixture. Spread the filling evenly over the pastry base and bake in the preheated oven for an hour. Afterward, cool on a wire rack and put it in the fridge for 3-4 hours.
Preheat your oven to 375 degrees. Use an electric mixer to gradually beat egg whites into a foamy mixture. Then add cream of tartar and proceed to beat. Add the honey and continue on high until the meringue is thick. Once the mixture becomes thick, add vanilla extract and beat through the mixture quickly. Lastly, add the meringue onto the cool cheesecake and bake for 10-15 minutes.
Leave it to cool down and place it back in the fridge for another hour.