Lemon Meringue Pie Cheesecake Squares
Ingredients
GRAHAM CRACKER CRUST:
- 1 STICK BUTTER
- ½ C. SUGAR
- 1 ½ C. GRAHAM CRACKER CRUMBS
CHEESECAKE
- 12 ounces cream cheese soft
- ½ cup sugar
- 1 egg
- 2 Tablespoons sour cream
- 2 Tablespoons lemon juice
- zest of half a lemon
Lemon Curd
- 2 egg yolks
- ½ cup sugar
- 2 Tablespoons lemon juice
- zest of half a lemon
- 2 Tablespoons butter
Meringue
- 2 egg whites
- ½ cup sugar
- ⅛ tsp cream of tartar
Instructions
Crust
- MELT THE BUTTER IN THE MICROWAVE IN A BOWL.
- STIR IN SUGAR AND CRUMBS.
- DIVIDE & PRESS INTO PAN WITH INDIVIDUAL SQUARES AND REMOVABLE BOTTOMS FOR EASY REMOVAL LATER.
- BAKE ABOUT 9 MINS AT 350 AND LET COOL.
Cheesecake
- Beat cream cheese and sugar until smooth.
- Add egg, sour cream.
- Add lemon juice and zest.
- Divide into pan on top of crusts.
- Bake about 18 minutes at 350 degrees.
- Let cool.
Lemon Curd
- In a double boiler, whisk ingredients for 10 minutes.
- Stir constantly.
- Strain curd and cool.
- Chill curd with plastic wrap pressed to the surface.
Meringue
- In a double boiler, heat whites and sugar and tartar until warm and sugar dissolved.
- Transfer to a mixer and whip about 5 minutes until stiff. Start on low speed and carefully increase so it doesn't splatter on you!
- Spoon curd onto the cheesecakes. Spread on the meringue and use a kitchen torch to brown them!
Adapted From Baked By Rachel