Hey friends!
So tomorrow is a special day for our Church celebrating our Pastor’s 10 Year anniversary at our location and we are having a special service and picnic in honor of that milestone! One of his favorite things is Lemon desserts – and last Memorial Day I made this lemon meringue cheesecake that everyone just loved – so I am going to make it again! I am also going to make a gluten free cheesecake LIKE desert too — This is the live replay from over on Facebook and I thought I would just share it here for all of you amazing friends as well!
*Keep in mind these are Facebook Lives – so no editing and hanging out with those active in chat*
Part 1: The Crust
Part 2: The Fillings and an Alternate No Bake Gluten Free Cheesecake!
Original Recipe from
Spend With Pennies
Lemon Meringue Cheesecake
Ingredients
Cheesecake Crust:
- 1 1/2 cups graham crumbs (Megan uses Vanilla Cookies instead)
- 1/4 cup melted butter
Cheesecake Filling:
- 3 packages (8oz each) cream cheese
- 2/3 cup sugar
- 3 eggs
- 2 Tbs of Vanilla
Lemon Filling
- 1 cup sugar
- 1/3 cup corn starch
- 6 egg yolks
- 1 1/2 cups water
- 2 lemons , zested & juiced (I used 1/4 cup of lemon juice concentrate)
- 1 tablespoon butter
Meringue
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup sugar
Instructions
Cheesecake
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Preheat oven to 350 degrees.
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Combine melted butter & graham crumbs. Press into a 9″ springform pan.
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With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
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Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
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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
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Preheat oven to 350 degrees.
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Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in 1/2 cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.
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Remove from heat and stir in butter, keep warm.
Meringue
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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).
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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.
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Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.
I enjoyed watching you in the kitchen cooking and I like your kitchen. It works for you so, that is all that matters. The interaction you had with Grady was priceless. I’m going to try the recipe. Thank you for sharing.
Thanks for the recipe Megan. My hubby loves cheesecake and Lemon Meringue Pie so put them both together and wala, this recipe…this is awesome. Thank you for sharing. So glad I found your site, again, thanks actually to Katina, Love her, she rocks. Anyway, thank you for sharing this recipe. Will give it a try.
Hi, Megan! I really do enjoy your crafts and now your recipes. However, I learn better watching how it’s done while writing down the recipe as you go. Sorry, I don’t mean this in a mean way…it’s like Show ‘n Tell for me to learn and all I could see was you. Next time please lower the camera down onto your subject for people like me for us to learn.
Thank you for listening.
Vicki