Grandma’s Lemon Meringue Pie

This lemon cheesecake is fresh, light and above all very easy to make, it is perfect for hot summer days. You can do it as a family with children because it does not involve any particular technical step.

INGREDIENTS:

For the crust
A cup of coconut flour
2 tablespoons coconut oil
2 teaspoons of pure honey
1 teaspoon gluten-free vanilla extract
For the cheesecake filling
220 g creamy dairy-free cheese
1/3 cup dairy-free cream
3 eggs
1 teaspoon of honey
3 tablespoons lemon juice
For the meringue
7 egg whites
1 teaspoon of honey
1 teaspoon gluten-free vanilla extract
1 teaspoon dairy-free tart cream

DIRECTIONS:

For the crust: Preheat the oven to 180°. Line your mold with parchment paper.
In a container, mix together the honey, vanilla extract and coconut oil. Add the coconut flour and work everything at medium speed.
Then spread the dough on the pie pan.
For the cheesecake filling: Using a mixer, start by beating the cream and the cheese. Add the honey and mix again. Add the eggs to the mixture gradually while continuing to stir everything together, then add lemon juice until you obtain a homogeneous mixture.
Spread the filling on the dough and bake for an hour.
Once the cheesecake is cooked, let it cool to room temperature and then put it in the fridge for 3 to 4 hours.
For the meringue: For this last step, you must first heat the oven to 180°.
Next, start by whipping the egg whites until you get a foam. Add the hint of cream of tarte, the honey and the vanilla extract and continue to whisk until you obtain a consistent mixture.
Spread the meringue on the previously cooled cheesecake.
Return the cheesecake to the oven for 10-15 minutes, then allow it to cool to room temperature. Refrigerate for an hour before unmolding for tasting.