Site icon Around the Family Table – Food. Fun. Fellowship

Lemon Meringue Cheesecake THM-S, SF, GF, Keto

glenda1969
Advertisements

I have always loved cheesecakes and  have found they are one of the easiest desserts to make sugar and gluten free. This one combines the best of two worlds, lemon meringue pie and cheesecake and has become a favorite.

Lemon Meringue Cheesecake THM-S, SF, GF, Keto

Preheat oven to 300 degrees F. Combine crust ingredients until crumbly. Press on the bottom and 1 inch up the sides of a 9 inch spring-form pan. Bake for 10 minutes. Cool. In a mixer bowl beat cream cheese and preferred sweetener together until smooth. Add coconut flour, lemon juice, and zest. Mix.  Add sour cream and eggs just until combined. Pour into baked crust. Place a pan of boiling water on bottom oven rack. Place cheesecake on rack directly over pan with water. Bake for 45-55 minutes. Cool on a wire rack for 1 hour.  Whisk together lemon curd ingredients. Cook over medium-low heat until thickened. Set aside but keep it hot*. Mix sweetener, water, Stevia and xanthan gum together. Cook over medium heat until thickened. In a mixer bowl whip egg white until glossy and soft peaks form. While mixer is still beating slowly add water/ xanthan gum mixture. Beat for 1 minutes. Spread hot lemon curd over chilled cheesecake. Spoon meringue over lemon curd. Place in pre-heated 350 degrees F. oven until meringue is browned. Watch carefully so it doesn’t burn. Cool at room temperature before serving. Cut with a knife dipped in cold water. Serves 16.

If you prefer, whipped cream may be place on cake instead of meringue.

If the lemon curd is not hot the meringue will not bake in the center.

Print

Lemon Meringue Cheesecake

Course Dessert
Servings 16
Author Glenda Groff--Around the Family Table Blog

Ingredients

Crust

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tiny spoons THM Stevia
  • 4 tablespoons butter, softened

Cheesecake Filling

  • 4 8 ounce packs cream cheese, I use 1/3 less fat
  • 1/3 cup THM Gentle Sweet or 1/2 teaspoon THM Stevia
  • 1 tablespoon coconut flour
  • juice of two lemons
  • zest of one lemon
  • 3/4 cup sour cream
  • 6 egg yolks

Lemon Curd

  • 3/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/4 cup THM Gentle Sweet or 1/4 teaspoon THM Stevia
  • 1/2 cup butter, cubed
  • 3 eggs

Meringue

  • 1/3 cup THM Gentle Sweet
  • 1/4 cup water
  • 2 tiny spoons THM Stevia
  • 1/4 teaspoon xanthan gum
  • 6 egg whites

Instructions

  1. Preheat oven to 300 degrees F. Combine crust ingredients until crumbly. Press on the bottom and 1 inch up the sides of a 9 inch spring-form pan. Bake for 10 minutes. Cool. In a mixer bowl beat cream cheese and preferred sweetener together until smooth. Add coconut flour, lemon juice, and zest. Mix. Add sour cream and eggs just until combined. Pour into baked crust. Place a pan of boiling water on bottom oven rack. Place cheesecake on rack directly over pan with water. Bake for 45-55 minutes. Cool on a wire rack for 1 hour. Whisk together lemon curd ingredients. Cook over medium-low heat until thickened. Set aside but keep it hot*. Mix sweeteners, water, and xanthan gum together. Cook over medium heat until thickened. In a mixer bowl whip egg white until glossy and soft peaks form. While mixer is still beating slowly add water/ xanthan gum mixture. Beat for 1 minutes. Spread hot lemon curd over chilled cheesecake. Spoon meringue over lemon curd working from the outside edges in toward the center. Place in pre-heated 350 degrees F. oven until meringue is browned. Watch carefully so it doesn’t burn. Cool at room temperature before serving. Cut with a knife dipped in cold water. Serves 16

If the lemon curd is not hot the meringue will not bake in the center.

  1. If you prefer, whipped cream may be place on cake instead of meringue.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon

I love my hand blender and use it all the time.
This is my all time favorite mixer for baking cakes, pie, frosting, and cookies. I have mine for 28 years and it still works great!!

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change. The products from THM are very high quality and I love them.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

Exit mobile version