Lemon Meringue Cheesecake


For the Crust:

1/2 cup coconut oil

4 tbsp honey

1 tsp vanilla extract

1 cup coconut flour

For the Filling:

Four 8 ounce packages cream cheese

1/3 cup sour cream

3/4 cup honey

3 eggs

3 tablespoons lemon juice

For the Meringue:

7 egg whites

pinch cream of tartar

1 1/4 cups honey

1 tsp vanilla extract

Preheat oven to 325.

Line a spring form pie tin with parchment paper.

For the crust:

Put coconut oil, honey, and vanilla in a bowl and stir until mixed.

Add coconut flour and stir with a fork until combined.

Roll dough into a circle large enough to cover your pie tin, then line it with the dough.

For the filling:

Combine cream cheese and sour cream in a bowl, and beat together until smooth.

Add honey and stir until smooth and creamy.

Add eggs in one at a time and beat until combined.

Stir in lemon juice.

Pour filling over pie dough and spread evenly and smooth with a spatula.

Place in the oven and bake for one hour.

Remove cheesecake from oven and cool to room temperature. Turn off oven.

Put cheesecake in a refrigerator for three hours.

For the meringue:

Waite 3 hours, 45 minutes, then preheat oven to 375.

Using a mixer, gradually beat egg whites until they are foamy.

Add cream of tartar to egg whites and continue to beat until it stiffens.

Gradually add honey and beat on high until meringue is thick it doesn’t move around when you tip the bowl.

Add vanilla to bowl and quickly beat it into the meringue.

Spoon meringue onto the cheesecake.

To finish the cheesecake:

Place cheesecake in oven and bake for 10 to 15 minutes.

Remove from oven and cool to room temperature.

Put cheesecake in a refrigerator for one hour.

Serve cold and enjoy!
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