Easy Lemon Meringue Cheesecake

By carol gorman

Ingredients

• Crust
• 11/2 cup flour
• 1/2 cup icing sugar
• 1/4 tsp salt
• 1/2 cup butter cut into cubes
• Cheesecake
• 4 pkgs cream cheese softened
• 1 can eagle brand regular or sweetened condensed milk
• 6 egg yolks
• 1/3 cup flour
• 1/3 cup lemon juice
• 3 tbsp. lemon zest
• Meringue
• 6 egg whites
• 1 cup sugar

Details

Servings 16
Preparation time 20mins
Cooking time 20mins
Adapted from robinhood.ca

Preparation

Step 1

Directions

Tools

10” (25 cm) springform pan

large mixing bowl

pastry blender or 2 knives

dry measuring cups

liquid measuring cup

measuring spoons

hand held or stand electric mixer

wire cooling rack

Preheat oven to 300°F (150°C). Grease 10” (25 cm) springform pan.

CRUST: Combine flour, icing sugar and salt in a large bowl. Cut in butter with your clean hands, pastry blender or 2 knives until mixture is combined. Press firmly onto bottom of prepared pan.

CHEESECAKE: Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg yolks, flour, lemon juice and zest. Mix well. Pour into prepared pan.

Bake in preheated oven 45 - 50 minutes or until set. Cool thoroughly and chill 4 hours or overnight.

MERINGUE: Preheat oven to 375°F (190°C).

Place egg whites in bowl of electric mixer. Beat until soft peaks form. Gradually beat in sugar and continue beating until glossy and stiff peaks form. Spread meringue over chilled cheesecake.

Bake in preheated oven 8 - 10 minutes or until tips of meringue are lightly brown.

Tips

For easy slicing dip your sharp knife into warm water.