This is a great dessert to take with you when you’re going to a social event or family gathering. It’s so rich and delicious, you only need a small piece to satisfy your sweet tooth. Whenever I take this with me, it’s always one of the first things to go. I almost always have someone come up to me and ask how I make this. I don’t hesitate to share all of my secrets along with this amazing recipe. I’m sure this will stay at the top of my recipe box for many years to come. Check out what they are saying about this recipe over at Spend With Pennies:
“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!”
Enjoy the traditional taste of the lemon meringue along with the amazing flavors of cheesecake that blend together so well in this dessert.
Ingredients
1½ cups graham crumbs
¼ cup melted butter
3 packages Philadelphia (8oz each) cream cheese
⅔ cup Domino sugar
3 eggs
1 cup sugar
⅓ cup Argo corn starch
6 egg yolks
1½ cups water
2 lemons, zested & juiced
1 tablespoon butter
4 egg whites
½ teaspoon cream of tartar
⅓ cup sugar
Instructions
Cheesecake
Preheat oven to 350 degrees.
Combine melted butter & graham crumbs. Press into a 9″ springform pan.
With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
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
Preheat oven to 350 degrees.
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.
Remove from heat and stir in butter, keep warm.
Meringue
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).
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.
Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.
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Quick Tip: Do not under bake or your pie might weep.
Thanks again to Spend With Pennies for this tasty and simple recipe.