Lemon Meringue Pie Cheesecake

8

Lemon Meringue Pie Cheesecake

Yield : 9″ pie

INGREDIENTS:

Cheesecake
  • 1½ cups graham crumbs
  • ¼ cup melted butter
  • 3 packages (8oz each) cream cheese
  • ⅔ cup sugar
  • 3 eggs
Lemon Filling
  • 1 cup sugar
  • ⅓ cup corn starch
  • 6 egg yolks
  • 1½ cups water
  • 2 lemons, zested & juiced
  • 1 tablespoon butter
Meringue
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • ⅓ cup sugar

DIRECTIONS:

 

Cheesecake
  1. Preheat oven to 350 degrees.
  2. Combine melted butter & graham crumbs. Press into a 9″ springform pan.
  3. With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
  4. Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
  5. 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. Preheat oven to 350 degrees.
  2. 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.
  3. Remove from heat and stir in butter, keep warm.
Meringue
  1. 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).
  2. 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.
  3. Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

source : spendwithpennies

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