Lemon Meringue Cheesecake Recipe

This Lemon meringue pie cheesecake is decadent and rich - a lemon cheesecake with a ribbon of homemade lemon curd running through the middle, another layer of lemon curd spread across the top. Baked in a Lemon cookie crumb crust and topped with a fluffy toasted meringue every bite is amazing.
Servings: 16 servings
Calories: 495 kcal
Author: Ashlee Marie
Lemon Curd
  • 2 Tbsp lemon zest about 3 lemons
  • 1/2 C lemon juice about 4 lemons - zest the 4th and save for the cheesecake
  • 3 Lrg eggs
  • 3 Lrg egg yolks
  • 3/4 C granulated sugar
  • ½ C butter cold and cut into cubes
  • 2 Tbsp heavy whipping cream
  • Pinch of salt
Lemon Cookie Crust
  • 1 1/2 C lemon cookie crumbs
  • 3 Tbsp granulated sugar
  • 6 Tbsp butter melted
Lemon Cheesecake
  • 1 Tbsp lemon zest about 2 lemons
  • 2 Tbsp lemon juice about 1 lemon
  • 1 C granulated sugar separated
  • 2 lbs cream cheese room temperature
  • 2 tsp vanilla extract
  • 2 Lrg eggs room temperature
  • 1 Lrg egg yolk room temperature
Meringue Topping
  • 4 Lrg egg whites
  • 3/4 C granulated sugar
  • 6 Tbsp light corn syrup
  • ½ tsp vanilla
Lemon Curd
  1. heat the lemon zest and lemon juice in small saucepan over medium heat until hot but not boiling.
  2. Whisk the eggs, yolk and sugar in a bowl
  3. Whisking constantly, slowly pour hot lemon juice into eggs, this will temper the eggs – aka bring them up to heat without scrambling them
  4. Then return mixture to saucepan and cook over medium heat, stirring, until mixture registers 170 degrees F (remember to adjust for altitude)
  5. Take off the heat and pour into a bowl
  6. Stir in the butter, cream and salt – note for a brighter lemon curd leave out the whipping cream
  7. Cover surface of curd directly with plastic wrap to avoid getting a “skin” on the curd - refrigerate until needed.
Lemon Cookie Crumb Crust
  1. preheat oven to 350 degrees.
  2. In a food processor process cookies until a fine crumb
  3. Add the sugar and melted butter and process again
  4. Press mixture into a 9 inch springform pan, along the bottom and up the sides
  5. Bake until fragrant 10-12 mins

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