Lemon Meringue Pie Cheesecake
Lemon Meringue Pie is a classic dessert… Graham crust, creamy tart lemon filling with a fluffy meringue topping. This recipe combines all of those amazing flavors with a rich and lush cheesecake for a dessert that will top your list!
Foto: Spend With Pennies
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 3 packages (8oz each cream cheese)
- ⅔ cup granulated sugar
- 3 eggs
- 1 cup granulated sugar
- ⅓ cup cornstarch
- 6 egg yolks
- 1 ½ cups water
- 2 lemons (zested & juiced)
- 1 tablespoon butter
- 4 egg whites
- ½ teaspoon cream of tartar
- ⅓ cup granulated sugar
Steps
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Preheat oven to 350°F.
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Combine melted butter & graham crumbs. Press into a 9″ springform pan.
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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.
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Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
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Preheat oven to 350°F.
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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.
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Remove from heat and stir in butter, keep warm.
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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).
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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.
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Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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