Easy Lemon Meringue Cheesecake Recipe

 

But if they were afraid of lemon meringue pie, this would be an irrational fear, because lemon meringue pie is delicious and has never hurt a soul.

― Lemony Snicket

Hey, Lovelies.

When I was getting my hair cut the other day, I asked my lovely hairdresser what her favourite quick dessert recipe might be because I had friends coming to dinner. From memory she gave me a recipe for a Lemon Meringue Cheesecake (What??? Cheesecake? Lemon meringue? Together? I’ll take that!) which sounded super-easy. I tweaked it a bit, because I felt it needed a little tweak, and the result? Fantabulous!!!

This recipe comes recommended by Ben, our neighbours, and our friends. It was demolished within 24 hours, and I’ve already been asked to make it again, which is always a good sign of a recipe hitting the mark. This is smooth, creamy, not too sweet and not too heavy, and it has a lovely lemony tang. It’s also easy enough that a beginner cook or the kids on school holidays can make this. Serve it on its own, or with your favourite icecream. It’s perfect for a family meal, to take to a picnic or barbeque, or for something more fancy.
Enjoy!
Love and hugs, Nicole xx

Please download the recipe here.

Tips:

• You will need a 20cm springform pan
• Recipe best made at least four hours before you serve it so it has time to chill and firm up.

Ingredients Base

• 250g sweet plain biscuits, crushed. (I used Arnott’s Butternut Snap Cookies)
• 80g melted butter

Ingredients Cheesecake

• 2 x 250g blocks of full fat cream cheese
• 1 x 395g can sweetened condensed milk (full fat)
• 2 x tablespoons fresh lemon juice
• 1 x teaspoon white vinegar
• finely grated zest of two lemons

Ingredients Meringue

• 3 x fresh egg whites
• 1/2 cup castor sugar

Method Crust

1. Grease a 20cm springform pan. If you want, line the bottom with baking paper to help prevent it sticking.
2. Crush the biscuits (put them in a ziplock bag and use a rolling pin, or use a food processor) and transfer crumbs to a bowl
3. Melt the butter and add to the bowl. Stir well into crumbs.
4. Dump crumbs into prepared pan. Use a cup or glass to press the crumbs onto the base and up the sides of the pan. Refrigerate until firm while you make the cheesecake and meringue.

Method Cheesecake

1. Beat cream cheese until smooth. (an electric mixer works best for this)
2. Add all other ingredients and mix well to combine.
3. Carefully spoon into chilled crust and then smooth the top with the back of a spoon or a spatula.
4. Refrigerate until firm. (this takes a couple of hours but if you are in a hurry proceed to meringue straight away)

Method Meringue

1. Preheat oven to 200 degrees Celsius or 390 degrees Fahrenheit.
2. Whip egg whites until they form stiff peaks.
3. Slowly add the sugar, a spoonful at a time, until the meringue is glossy and thick.
4. Spoon the meringue over the cheesecake layer, and use a spoon or knife to make lots of little peaks.
5. Bake in oven for ten to fifteen minutes OR until meringue has browned
6. Refrigerate until needed (a minimum of four hours)