Everyone has a favorite dessert. Some people like chocolate, some love ice-cream, but if you ask us, fruit desserts are unbeatable. Especially if we’re talking about a recipe that involves lemons. That sour and sweet taste goes well in a bunch of recipes and adds a unique flavor. If we could make all dessert recipes with lemons, trust us that we would.

Today we have a lemon meringue cheesecake for you that you’ll fall in love with. It’s sweet, it’s sour and bold and every piece of it will melt in your mouth.

Cheesecake as we know it was invented in the XVIII century, but its history goes all the way back to ancient Greece. It grew to be one of the most popular desserts of all time and this lemon merengue bit suits it very well.

Dairy- and Gluten-Free Lemon Merengue Dessert

Ingredients

Crust

• ½ cup coconut oil
• 1 cup coconut flour
• 1 teaspoon vanilla extract
• 4 tablespoons honey

Filling

• ¾ cup honey
• 3 eggs
• 1/3 cup sour cream
• Four 8 oz. packs of cream cheese (dairy-free)
• 3 tablespoons lemon juice

Meringue

• 1 ¼ cups of honey
• 7 egg whites
• 1 teaspoon vanilla extract
• A pinch of cream of tartar

Instructions

To make the crust, mix everything in a bowl with a mixer at medium speed, then line it on a pie tin with parchment paper evenly.

Next comes the filling. Beat the cream cheese and sour cream nicely, add in the eggs, add the lemon juice, and then add the rest of the mixture. Set it aside until it settles on room temperature, then let it cool down in the fridge for 3-4 hours.

The meringue comes last. Beat the eggs with a mixer, add the cream of tartar, then in goes the honey. Add the vanilla extract when the mixture is thick. When you’re done, spread it over the cool cheesecake.

Finally, bake the pie in the oven (preheated at 325 F), let it cool down, cut nice slices and enjoy!