Lemon Meringue Cheesecake Recipe - Organic Home Remedies

Lemon Meringue Cheesecake Recipe

If you are a fan of sweets and cakes then you will be definitely interested in a dairy and gluten-free desert!

Dairy and gluten-free diets are believed to be the best way to drastically improve our health and prevent from food intolerances, but that type of a change in our lifestyle can be sometimes difficult, and a lot of people avoid it because they simply don’t believe that such foods are unpalatable.

Gluten is a protein type that is found in barley, rye and wheat, and sometimes we consume it in grains, breads and cereals. It is keeping the elasticity in the food intact while it’s fermenting.

However, you don’t need to be determined to have celiac ailment or gluten affectability to receive the rewards of an eating regimen that needs it. Without gluten diets are accounted for to invigorate the body, battle aggravation, and simplicity stomach related manifestations. 

Then again, individuals maintain a strategic distance from dairy as an approach to enable assimilation, to treat skin inflammation, battle swelling, and clear up their skin. Dairy has been appeared to cause irritation, which may advance the development of undesirable gut microbes and some constant sicknesses or conditions, including broken gut. 

By cutting dairy, you will help your digestion and vitality levels, and therefore bolster weight reduction and improve thyroid wellbeing. 

However, regardless of whether you don’t plan to change your eating routine thusly, the accompanying scrumptious and simple to-make gluten and without dairy treat will wind up one of your top choices! 

It is safe to say that you are prepared for this mouth-watering lemon meringue cheesecake?

Lemon Meringue Cheesecake Recipe


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


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


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



Preheat the stove to 375 degrees F. Beat the egg whites together utilizing an electric blender until frothy, and include the cream of tartar. 

Beat until the blend solidifies, and gradually include the nectar. Beat again on high until the meringue blend is thick. Include the vanilla concentrate, beat rapidly, and spoon the blend onto the cooled cheesecake.


In a blending bowl, beat sans dairy cream cheddar and harsh cream, include the nectar, and combine everything. Beat in the eggs each in turn, until they are very much joined. Include the lemon juice, beat once more, and spread the filling over the baked good base. 

Prepare the cake in the stove for 60 minutes. Next, enable it to cool on the wire rack to room temperature, and afterward move it to the cooler. Leave it for 3-4 hours.


First preheat the oven to 325 degrees Fahrenheit, and line a pie tin with a parchment paper. Then mix the vanilla, honey and coconut oil in a bowl. Add the coconut flour as well, and mix them well again, it is best to mix them on medium speed, and then you can line the pie tin with dough and spread the mixture evenly.


Bake the pie in the preheated oven from 10 to 15 minutes. Let it cool down and then place it in the fridge for 1 hour.

Try it out and the delicious taste will surely charm you!


'Lemon Meringue Cheesecake Recipe' has no comments

Be the first to comment this post!

Would you like to share your thoughts?

Your email address will not be published.