:
LEMON MERINGUE CHEESECAKE
CRUST:
- 1 ½ CUPS GRAHAM CRACKER CRUMBS
- ¼ CUP SUGAR
- 6 TBSP MELTED BUTTER
FILLING:
- 16 OZ CREAM CHEESE (SOFTENED)
- 1 CUP SUGAR
- 3 LARGE EGGS
- 1 TSP VANILLA EXTRACT
- 1 CUP LEMON CURD
MERINGUE TOPPING:
- 4 EGG WHITES
- ½ CUP SUGAR
- ¼ TSP CREAM OF TARTAR
- ½ TSP VANILLA EXTRACT
INSTRUCTIONS
1. MAKE THE CRUST:
- PREHEAT OVEN TO 325°F (165°C)
- MIX CRUMBS, SUGAR & BUTTER
- PRESS INTO PAN BOTTOM
- BAKE FOR 10 MINUTES
- LET COOL
2. MAKE THE FILLING:
- BEAT CREAM CHEESE + SUGAR
- ADD EGGS ONE AT A TIME
- STIR IN VANILLA
- FOLD IN LEMON CURD
- POUR ON CRUST
- BAKE 45–50 MINUTES
- COOL, THEN CHILL 4 HOURS
3. MAKE MERINGUE:
- BEAT EGG WHITES + CREAM OF TARTAR
- ADD SUGAR GRADUALLY
- BEAT TO STIFF PEAKS
- ADD VANILLA
4. TOP & FINISH:
- SPREAD MERINGUE ON CHEESECAKE
- TOAST WITH KITCHEN TORCH
OR BROIL 1–2 MINUTES (WATCH CLOSELY) - CHILL UNTIL SERVING
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