Lemon Meringue Cheesecake Recipe, It Simply Melts in Your Mouth

Everybody has a favorite dessert, the only thing that we are craving for when we are on a diet, and the food which is reminding us that life is in the small things.

Cheesecake is one of the most popular desserts all over the world, because it is full of flavor, and it has that cheesy, sweet, but very slightly tart flavor. It just melts in your mouth.

But, did you know that this creamy cake was first invented in Greece?

First of all this is not a cake, it is a baked cheese custard pie with crust, and it is believed that it was given to the athletes that were competing in the first Olympic games in 776 B.C. to increase their energy levels.

The first cheesecake is said to be made on the Greek island of Samos, and cheesecake molds have been excavated dating even 2,000 B.C. The oldest known Greek recipe that survived of the desserts is the one by the writer Athenaeus from 230 A.D.

However, the taste of cheesecake that we know today was developed somewhere around the 18th century.

While there are endless assortments nowadays, the New York Style cheesecake is accepted to be made by Arnold Reuben (1883-1970). After he gave a cheddar pie a shot an evening gathering he was welcome to and was charmed by the taste, he explored different avenues regarding plans and wound up making the famous NY Style cheesecake.

But let’s just stop here, and enjoy this recipe below, which is a modern, dairy and gluten free cheesecake!

Dairy and gluten free Lemon Meringue Cheesecake


  • 1/2 cup of coconut oil
  • A cup of coconut flour
  • A teaspoon of gluten free vanilla extract
  • 4 tablespoons of honey


  • 3 tablespoons of lemon juice
  • 3/4 cup honey
  • 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
  • 1 & 1/4 cups of honey
  • Pinch cream of tartar
  • 7 egg whites



Line a pie tin with parchment paper and preheat the stove to 325 degrees F. Blend the nectar, vanilla, and coconut oil in a blending bowl, beat well, and include coconut flour. Mix everything great on medium speed. 

Line the pie tin with dough and spread it even and nice. 


In a blending bowl, beat the acrid cream and cream cheddar, include nectar, and blend once more. Beat in the eggs, each in turn, include the lemon squeeze, and beat in with the remainder of the blend. 

Spread over the dough, and prepare in the preheated broiler for 60 minutes. 

Next, cool it on a wire rack until it arrives at room temperature, and afterward place it in the cooler, to cool for around three or four hours.


Preheat the oven to 375 degrees F. Beat the egg whites together using an electric mixer, until the mixture gets foamy, and add cream of tartar. Then go on beating, and add the honey.

Beat until the mixture becomes thick enough, add the vanilla extract and beat it quickly again! When you’re done, add the meringue on the cool cheesecake.

Bake the pie in the oven for about 10 to 15 minutes. Let it cool down a bit, and leave it in the fridge for another hour.



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