LEMON MERINGUE CHEESECAKE RECIPE

This Lemon Meringue Cheesecake is worth it, I’m telling you! If you want the best cake, then you need to try this recipe now. Enjoy!

Ingredients:

Lemon Curd

3 large Eggs
3 large Egg yolks
½ cup butter cold and cut into cubes
2 tablespoons lemon zest about 3 lemons
1/2 cup lemon juice about 4 lemons – zest the 4th and save for the cheesecake
Pinch of salt
3/4 cup granulated sugar
2 tablespoons heavy whipping cream

Lemon Cookie Crust

3 tablespoons granulated sugar
6 tablespoons butter melted
1 1/2 cups lemon cookie crumbs

Lemon Cheesecake

1 cup granulated sugar separated
2 large eggs room temperature
1 tablespoon lemon zest about 2 lemons
2 pounds cream cheese room temperature
2 teaspoons vanilla extract
1 large egg yolk room temperature
2 tablespoons lemon juice about 1 lemon

Meringue Topping

3/4 cup granulated sugar
4 large Egg whites
½ teaspoon vanilla
6 tablespoons light corn syrup

Directions:

For the Lemon Curd:

1. Place a pan on the stove, then add the lemon juice and lemon zest. Stir until well blended.

2. Turn the heat to medium and allow the mixture to boil.

3. In a mixing bowl, add the sugar, yolk, and eggs. Whisk until well combined.

4. Pour the lemon juice into the bowl with the eggs, then whisk until well mixed.

5. Put the mixture back into the pan, then stir and cook for a few more minutes.

6. Remove the pan from the stove, then transfer the mixture into a mixing bowl.

7. Add the cream, butter, and salt. Stir until well blended. Cover it with plastic wrap and place it inside the fridge.

For the Lemon Cookie Crumb Crust:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Add the cookies into a food processor, then pulse until processed.

3. Add the melted butter and sugar, then pulse until well blended.

4. Transfer the mixture into a 9-inch springform pan and spread it evenly.

5. Place it inside the preheated oven and bake for about 10 minutes or until done.

6. Remove from the oven and allow it to cool completely at room temperature.

For the Lemon Cheesecake:

1. Reduce the heat of the oven to about 300 degrees F.

2. In the food processor, add lemon zest and 1/4 cup sugar. Pulse until well blended.

3. Add cream cheese, vanilla, and sugar into a mixing bowl. Beat until well blended.

4. Pour the lemon-sugar mixture into the bowl with the cream mixture, then beat until well blended.

5. Add the lemon juice and stir until well blended.

6. Add the eggs and yolks gradually and beat every addition until well mixed.

7. Transfer 1/2 of the batter on top of the cooled crust and spread it evenly.

8. Swirl about 1/3 of the lemon curd on top.

9. Add the rest of the batter over the curd and spread it evenly.

10. Put it into a silicone bath pan.

11. Place it inside the hot oven and bake for an hour or until done.

12. Allow it to rest for about 30 minutes to 1 hour.

13. Add the remaining curd on top and spread it evenly.

14. Cover everything with plastic wrap, then place it inside the fridge to chill for 8 to 24 hours.

For the Meringue Topping:

1. In a mixing bowl, add the corn syrup, sugar, and egg whites. Beat until well blended.

2. Add vanilla and stir until well blended.

3. Transfer into a piping bag, then decorate the cake with it.

4. Serve and enjoy!

Don’t forget to like & share this recipe with your friends,

Did you like the recipe? Write in a comment on Facebook

Source