Recipe Lemon meringue cheesecake pie : Easy, Special and Delicious

Recipe Lemon meringue cheesecake pie : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Lemon meringue cheesecake pie. This Recipe Lemon meringue cheesecake pie : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Lemon meringue cheesecake pie was necessary 7h 15m, cook 25m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Lemon meringue cheesecake pie

When two of our favourite desserts collide, you get the perfect pie with a creamy lemon cheesecake filling and clouds of toasted meringue.

15 Ingredients

• 
  
  
  

  
  
  
  

  
  
  
  
  
  250g cream cheese, softened
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/2 x 280g jar lemon butter
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  2 tbsp caster sugar
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tsp finely grated lemon rind
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  2 tsp lemon juice
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/2 cup thickened cream
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  Yellow food colouring
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 1/2 tsp gelatine powder
  
  
  



• Pastry



• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 1/2 cups plain flour, plus extra for dusting
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/4 cup caster sugar
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  125g butter, chilled, chopped
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 egg yolk
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  2 tsp chilled water
  
  
  



• Meringue



• 
  
  
  

  
  
  
  

  
  
  
  
  
  4 egg whites
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 cup caster sugar
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  Select all ingredients
  
  
  

5 Method Steps

• 
  
  
  

  
  
  
  

  Step 1
  
  
  
  
  Make pastry. Place flour, sugar and butter in a food processor. Process until mixture resembles coarse crumbs. Add egg yolk and chilled water. Process until pastry just comes together, adding an extra 1 to 2 teaspoons water, if needed. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
  
  
  


• 
  
  
  

  
  
  
  

  Step 2
  
  
  
  
  Preheat oven to 200C/180C fan-forced. Grease a 4cm-deep, 23cm round (base), loose-based fluted tart pan.
  
  
  


• 
  
  
  

  
  
  
  

  Step 3
  
  
  
  
  Roll out pastry between 2 sheets of baking paper until 5mm thick (about a 32cm round). Line pan with pastry. Trim edge. Refrigerate for 15 minutes. Line the pastry with baking paper. Fill with pie weights or uncooked rice. Blind-bake for 10 minutes. Remove weights or rice, and paper. Bake for a further 10 to 12 minutes or until pastry is golden and crisp. Cool.
  
  
  


• 
  
  
  

  
  
  
  

  Step 4
  
  
  
  
  Meanwhile, using an electric mixer, beat cream cheese, lemon spread, sugar and lemon rind for 2 to 3 minutes or until smooth. Add lemon juice and cream, beating until combined. Using food colouring, tint mixture yellow. Place 2 tablespoons hot water in a small heatproof jug. Sprinkle over gelatine. Stir until dissolved. Beat gelatine mixture into cream cheese mixture. Pour the mixture into pastry case. Smooth top. Cover. Refrigerate for 6 hours or until firm.
  
  
  


• 
  
  
  

  
  
  
  

  Step 5
  
  
  
  
  Make meringue. Preheat grill on high (see note). Carefully remove pie from pan and place on a baking tray. Using an electric mixer, beat egg whites until firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar has dissolved after each addition and mixture is thick and glossy. Spoon meringue over filling. Grill for 2 to 3 minutes or until golden. Cool for 10 minutes. Transfer to a serving plate. Serve.
  
  
  

Did you make this?

0

people made this

Tell us what you think of this recipe!

Rate Now

Thank you for reading this Recipe Lemon meringue cheesecake pie : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Lemon meringue cheesecake pie with your social media like IG, FB and WhatsApp.