Name: Lemon Meringue Cheesecakes: The Ultimate Dessert Recipe
Prep time: 60 min
Cook time: 45 min
Total time: 360 min
Yield: 12 cheesecakes
Ingredients: 1 ½ cups graham cracker crumbs; 5 tablespoons unsalted butter, melted; ¼ cup granulated sugar; 24 ounces cream cheese, softened; 1 ½ cups granulated sugar; ½ cup sour cream; 2 large eggs; 2 large egg yolks; ¼ cup lemon juice, freshly squeezed; 2 teaspoons lemon zest; 1 teaspoon vanilla extract; ½ cup lemon juice, freshly squeezed; ½ cup granulated sugar; 4 large egg yolks; 6 tablespoons unsalted butter, cut into pieces; Pinch of salt; 4 large egg whites; ¾ cup granulated sugar; ¼ teaspoon cream of tartar; ½ teaspoon vanilla extract

Lemon Meringue Cheesecakes: Prepare to be utterly captivated! Imagine the tangy zest of lemon meringue pie dancing harmoniously with the creamy indulgence of a classic cheesecake. This isn't just a dessert; it's a miniature masterpiece, a delightful fusion that will leave your taste buds singing.

The inspiration behind these individual cheesecakes draws from two beloved desserts. Lemon meringue pie, with its bright citrus notes and cloud-like meringue, has been a comforting classic for generations, often associated with home-baked goodness and family gatherings. Cheesecake, on the other hand, boasts a rich and decadent history, evolving from ancient Greek honey cakes to the creamy New York-style sensation we know and love today.

What makes these Lemon Meringue Cheesecakes so irresistible? It's the perfect balance of flavors and textures. The creamy, smooth cheesecake filling provides a luxurious base, while the tangy lemon curd cuts through the richness with a burst of sunshine. And then there's the meringue – light, airy, and perfectly toasted, adding a touch of sweetness and a delightful textural contrast. They are also incredibly convenient for individual servings, making them ideal for parties or a special treat for yourself. Get ready to embark on a baking adventure that will impress your friends and family and satisfy your sweet cravings!

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar

For the Cheesecake Filling:

24 ounces cream cheese, softened
1 ½ cups granulated sugar
½ cup sour cream
2 large eggs
2 large egg yolks
¼ cup lemon juice, freshly squeezed
2 teaspoons lemon zest
1 teaspoon vanilla extract

For the Lemon Curd:

½ cup lemon juice, freshly squeezed
½ cup granulated sugar
4 large egg yolks
6 tablespoons unsalted butter, cut into pieces
Pinch of salt

For the Meringue:

4 large egg whites
¾ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract

Preparing the Graham Cracker Crust:

Preheat your oven to 350°F (175°C). This is crucial for ensuring the crust bakes evenly.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are moistened. The mixture should resemble wet sand.
Press the graham cracker mixture firmly into the bottom of 12 muffin tins. I like to use a small measuring cup or the bottom of a glass to ensure the crust is evenly compacted. This will prevent it from crumbling later.
Bake the crusts for 8-10 minutes, or until lightly golden brown. Keep a close eye on them, as they can burn easily.
Remove from the oven and let cool completely while you prepare the cheesecake filling. Cooling the crusts completely is important to prevent the filling from seeping underneath.

Making the Lemon Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Make sure your cream cheese is truly softened; otherwise, you'll end up with lumps in your filling.
Add the sour cream and mix until just combined. Don't overmix at this stage, as it can incorporate too much air into the filling.
Add the eggs and egg yolks one at a time, mixing well after each addition. Again, avoid overmixing.
Stir in the lemon juice, lemon zest, and vanilla extract. Mix until everything is well combined and the filling is smooth. The lemon zest adds a wonderful burst of citrus flavor, so don't skip it!
Pour the cheesecake filling evenly over the cooled graham cracker crusts, filling each muffin tin almost to the top.
Bake for 18-22 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecakes will continue to set as they cool.
Turn off the oven and crack the oven door slightly. Let the cheesecakes cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecakes from the oven and let them cool completely at room temperature.
Once cooled, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling the cheesecakes allows them to fully set and develop their flavor.

Preparing the Lemon Curd:

In a medium saucepan, whisk together the lemon juice, granulated sugar, and egg yolks. Make sure the sugar is fully incorporated to prevent the yolks from cooking unevenly.
Add the butter pieces and salt.
Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon. This usually takes about 8-10 minutes. Be patient and keep stirring to prevent the eggs from scrambling. The curd is ready when you can run your finger across the back of the spoon and the line remains distinct.
Remove from the heat and strain the lemon curd through a fine-mesh sieve into a clean bowl. This will remove any cooked egg particles and ensure a smooth, silky texture.
Cover the lemon curd with plastic wrap, pressing the plastic wrap directly onto the surface to prevent a skin from forming.
Refrigerate for at least 2 hours, or until completely cooled and thickened. The curd will thicken further as it cools.

Making the Meringue:

In a clean, dry metal or glass bowl (stainless steel is ideal), combine the egg whites and cream of tartar. Make sure there is absolutely no grease or yolk in the bowl, as this will prevent the egg whites from whipping properly.
Place the bowl over a saucepan of simmering water (double boiler). Make sure the bottom of the bowl doesn't touch the water.
Whisk constantly until the sugar is dissolved and the egg whites are hot to the touch (about 160°F or 71°C). You can test this by rubbing a small amount of the mixture between your fingers; it should feel smooth and not grainy.
Remove the bowl from the heat and transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until stiff, glossy peaks form. This usually takes about 5-7 minutes. The meringue should be firm and hold its shape when the whisk is lifted.
Add the vanilla extract and beat for another 30 seconds to combine.

Assembling the Lemon Meringue Cheesecakes:

Remove the chilled cheesecakes from the muffin tin. You can gently run a thin knife around the edges to loosen them if needed.
Spoon a generous amount of lemon curd onto the top of each cheesecake. Spread it evenly.
Immediately pipe or spoon the meringue over the lemon curd. You can use a piping bag fitted with a decorative tip for a more elegant look, or simply spoon it on and create swirls with the back of a spoon.
Using a kitchen torch, carefully brown the meringue peaks. If you don't have a kitchen torch, you can broil the cheesecakes in the oven for a very short time (about 1-2 minutes), but watch them closely to prevent burning.
Refrigerate the assembled cheesecakes for at least 30 minutes to allow the meringue to set slightly.
Serve and enjoy your delicious Lemon Meringue Cheesecakes! They are best enjoyed within a day or two, as the meringue can start to weep over time.

Conclusion:

And there you have it! These Lemon Meringue Cheesecakes are truly a must-try dessert. The tangy lemon curd perfectly complements the creamy cheesecake filling, all crowned with that glorious, toasted meringue. It's a symphony of textures and flavors that will leave you and your guests wanting more. I know I always do! But why are these individual cheesecakes so special? Well, beyond the obvious deliciousness, they're surprisingly easy to make. Yes, there are a few steps involved, but each one is straightforward, and the end result is so worth the effort. Plus, the individual portions make them perfect for parties or special occasions. No more messy slicing or uneven servings! Everyone gets their own perfectly portioned slice of heaven. These Lemon Meringue Cheesecakes are guaranteed to impress. The bright, citrusy flavor is perfect for spring and summer gatherings, but honestly, they're delightful any time of year when you need a little sunshine in your life. Looking for serving suggestions? I love to serve these chilled, straight from the refrigerator. A few fresh berries, like raspberries or blueberries, add a pop of color and extra flavor. You could also drizzle a little extra lemon curd over the top for an even more intense lemon experience. And speaking of variations, feel free to get creative! If you're not a fan of graham cracker crusts, try using vanilla wafers or even shortbread cookies. For the lemon curd, you could experiment with different citrus fruits, like lime or grapefruit, for a unique twist. If you're feeling adventurous, try adding a swirl of raspberry jam to the cheesecake filling for a beautiful and delicious surprise. You can also use a blow torch to toast the meringue for a more professional look. Another fun variation is to make mini versions of these cheesecakes using a muffin tin. They're perfect for bite-sized treats and are great for kids' parties. Just adjust the baking time accordingly. I truly believe that anyone can make these Lemon Meringue Cheesecakes. The recipe is detailed and easy to follow, and I've included plenty of tips and tricks to help you succeed. Don't be intimidated by the meringue – it's easier than you think! Just follow the instructions carefully, and you'll have a beautiful, glossy meringue in no time. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen. I'm confident that these Lemon Meringue Cheesecakes will become a new favorite in your household. I'm so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I'd love to hear how they turned out and any variations you tried. Did you add a special ingredient? Did you use a different type of crust? I'm always looking for new ideas and inspiration. Don't forget to snap a picture of your beautiful Lemon Meringue Cheesecakes and share it on social media using the hashtag #LemonMeringueCheesecakes. I can't wait to see your creations! Happy baking!