Lemon meringue pie – LOVE IT! Cheesecake – LOVE IT! I combined the two into these adorable lemon meringue mini cheesecakes. I love to use my homemade lemon curd – but you can use the store bought curd – you will need 2 jars for this recipe. See link below:
http://recipesinspiredbymom.com/?s=citrus+curd
LEMON CURD CHEESECAKE RECIPE:
The recipe was adapted from my favorite cheesecake cookbook from 1990, called Cheesecake Extraordinaire. I make the graham cracker crust, with crunchy walnuts! Super delicious! It makes 12 cupcake-size cheesecakes.
Ingredients for crust:
1 1/4 c graham cracker crumbs
2 Tbsp granulated sugar
1 Tbsp light brown sugar
1/2 c finely chopped walnuts (optional)
5 Tbsp melted butter
Combine all ingredients, and mix well in a med bowl.
Line a 12-muffin pan with paper liners. Preheat oven to 350 degrees.
Place 2-3 Tbsp of the crumb mixture into each cupcake liner. Press down firmly using a small glass. Set aside.
Ingredients for cheesecake filling:
1 1/2 c softened cream cheese (VERY important to prevent clumping of the mixture)
3/4 c full fat sour cream
3/4 c granulated sugar
2 1/2 Tbsp all purpose flour
3 large eggs
3 Tbsp lemon curd
3/4 c lemon curd (to use later for swirling on tops)
It is very helpful to have your cream cheese, sour cream, and eggs all at room temp. Beat the cream cheese in a stand mixing bowl with a paddle attachment, til VERY smooth. Add sour cream, sugar, flour, and lemon curd. Mix to combine. Then add the eggs, 1 at a time, beating just til smooth and incorporated. Divide among the cheesecake cups to 3/4 full (use an icecream scoop).
Lower oven temp to 320 degrees. Place muffin pan onto a cookie sheet, and bake for 20 – 25 min. Center should remain “jiggly”, and the edge will be “set”. No “browning” here! Let cool completely, then refrigerate for at least 30 min.
Spread the top of each cheesecake with about a TBSP of lemon curd.
Prepare MERINGUE TOPPING:
For the fresh whipped meringue topping, you will need the following ingredients:
- 4 large egg whites, room temp.
- 1 c granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract (preferably clear vanilla)
Combine egg whites, sugar, and cream of tartar into a stand mixing bowl. Place bowl over a small saucepan filled with 1″ of water – the bowl should not touch the water. Heat to a simmer, and whisk frequently to combine. Bring mixture to 160 degrees on a candy or instant read thermometer. (this takes about 5 min).
Transfer bowl back to your stand mixer, with a whisk attachment. Whisk on low, then med, then high – til stiff, shiny peaks form. (2-3 min.) Add vanilla, and whisk til well-combined.
Place mixture into a piping bag, with your desired tip. Pipe onto each cupcake.
“Char” the edges of the meringue using a kitchen torch, or my simplified version – using a kitchen lighter! It’s best to pick up the cupcake, and turn it in your hand, while lightly passing the lighter over the meringue. Be careful not to light the cupcake wrapper on fire!
