Lemon meringue pie is a classic dessert… Graham’s crust, creamy lemon filling and cake with a fluffy meringue topping. This recipe combines all those incredible flavors with a rich and lush cheesecake for a dessert that will top your list!
Ingredients
CHEESECAKE
▢1 1/2 cup Graham crumbs
▢1/4 cup melted butter
▢3 packages 8oz each cream cheese
▢2/3 cup of sugar
▢3 eggs
LEMON FILLING
▢1 cup of sugar
▢1/3 cup corn starch
▢6 egg yolks
▢1 1/2 cup water
▢2 lemons with peel and juice
▢1 tablespoon of butter
MERINGUE
▢4 egg whites
▢1/2 teaspoon cream of tartar
▢1/3 cup of sugar
Instructions
CHEESECAKE
Preheat the oven to 350 degrees.
Combine melted butter and Graham’s crumbs. Press into a spring-loaded tray 9″.
With the mixer on medium high, beat the cream cheese and sugar until blended. Mix with the eggs.
Pour the cream cheese mixture over the crust and bake for 35-40 minutes or just until the center is ready.
Cool for 5 minutes, run a butter knife along the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
LEMON STUFFING
Preheat the oven to 350 degrees.
Mix the sugar, cornstarch, egg yolks and water in a large pan. Beat constantly over medium heat until the mixture reaches boiling point. Add 1/2 cup of lemon juice and the peel of 2 lemons. Let it boil for 1 minute while stirring.
Remove from heat and add the butter, keeping it warm.
MERINGUE
Beat egg whites and cream of tartar over medium-high heat until soft peaks form (the ends of the peaks will curl when the beaters are raised). Continue mixing over medium-high heat adding sugar a little at a time until hard, shiny peaks form (about 5 minutes).
Spread the lemon filling over the layer of the cheesecake. Immediately spread the meringue over the hot lemon filling. Make sure the meringue overlaps the edges of the tray slightly to prevent shrinkage.
Bake for 10-15 minutes or until golden brown. Cool to room temperature for 1 hour. Refrigerate 4 hours or overnight before serving.