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.
Cheesecakes have always been a dessert I enjoy making. There are also one of the easiest desserts to make sugar-free and low carb. I often take them to potlucks and church functions and very seldom bring any leftovers home. SInce I am in charge of the kitchen I am usually one to of the last people to go through the food line. Very seldom get a slice of the cheesecakes I take along, either. There is a variety of cheesecakes in the recipe section.
Pistachio and Chocolate Dubai Cheesecake
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. 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.
Lemon Meringue Cheesecake THM-S, SF, GF, Keto
- Crust:
- 1 cup almond flour
- 1/4 cup coconut flour
- 4 tiny spoons THM Stevia
- 4 tablespoons butter, softened
- Cheesecake:
- 4 8-ounce packages cream cheese
- 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 eggs 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
- 3 eggs
- 1/2 cup butter, cubed
- Meringue:
- 6 eggs whites
- 1/3 cup THM Gentle Sweet
- 1/4 cup water
- 2 tiny spoons THM Stevia
- 1/4 teaspoon xanthan gum
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.
Lemon Meringue Cheesecake
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
-
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.
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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.
I love my Kitchen Aid Mixer. It works wonderful to make this cheesecake.
I often use my hand bender to blend cottage cheese smooth. It does a wonderful job!
Pampered Chef Springform Pan #100596
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. 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.
