Lemon Meringue Cheesecake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lemon Meringue Cheesecake

 

So, it all started the day I decided to make a cheese cake.  Nothing special…just a plain vanilla cheesecake with a blueberry topping maybe.  Or maybe a strawberry pie filling on top.  Wasn’t sure at that point.  But when it came out of the oven it was so perfect I decided it needed something better.  I know!  Why not make a lemon curd and spread it on top!  Yum that would be so good I thought.  But it looked a little naked.  So, I decided to top it with meringue!  Glorious whipped smooth and cream Meringue!  And Viola!  I created a masterpiece!

Cheesecake

1 ½ cups graham crumbs

¼ cup melted butter

3 packages 8oz each cream cheese

⅔ cup sugar

3 eggs

 

Preheat oven to 350° degrees.

Combine melted butter & graham crumbs. Press into a 9″ spring-form pan. Use the bottom of a measuring cup or a glass to press to the bottom and sides. With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.

 

 

 

 

 

 

 

 

 

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Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.

Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Lemon Filling

1 cup sugar

⅓ cup corn starch

6 egg yolks

1 ½ cups water

2 lemons zested & juiced

1 tablespoon butter

Preheat oven to 350°F.

Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.

Remove from heat and stir in butter, keep warm.

 

 

 

 

 

 

 

 

 

 

 

Meringue

4 egg whites

½ teaspoon cream of tartar

⅓ cup sugar

 

Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).

Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.

 

Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

 

 

 

 

 

 

 

 

 

 

 Look at that Meringue!  Perfectly sweet with the lemon filling! 

 

Look at that lemon filling.  Just the right tartness for a perfect pie!

 

 

 

 

 

 

 

 

 

 

 

 

 

The lemon makes this pie perfect.  Could have been a plain cheesecake but add that tart lemon and you have a masterpiece!

 

 

 

 

 

 

 

 

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