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Lemon Meringue Pie Cheesecake


Ingredients
  • Cheesecake
  • 1½ cups graham crumbs
  • ¼ cup melted butter
  • 3 packages (8oz each) cream cheese
  • ⅔ cup sugar
  • 3 eggs
  • Lemon Filling
  • 1 cup sugar
  • ⅓ cup corn starch
  • 6 egg yolks
  • 1½ cups water
  • 2 lemons, zested & juiced
  • 1 tablespoon butter
  • Meringue
  • 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.

Note
Source recipes -Here-

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