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You are here: Home / Dessert / Cheesecake / Lemon Meringue Pie Cheesecake Squares

Lemon Meringue Pie Cheesecake Squares

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

October 10, 2015 by Hugs & Cookies xoxo 6 Comments

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lemon cheesecakelemon meringue pie cheesecake raspberrylemon meringue pie cheesecakelemon

 

Print
Lemon Meringue Pie Cheesecake Squares
 
Ingredients
GRAHAM CRACKER CRUST:
  • 1 STICK BUTTER
  • ½C. SUGAR
  • 1½C. 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
  1. MELT THE BUTTER IN THE MICROWAVE IN A BOWL.
  2. STIR IN SUGAR AND CRUMBS.
  3. DIVIDE & PRESS INTO PAN WITH INDIVIDUAL SQUARES AND REMOVABLE BOTTOMS FOR EASY REMOVAL LATER.
  4. BAKE ABOUT 9 MINS AT 350 AND LET COOL.
Cheesecake
  1. Beat cream cheese and sugar until smooth.
  2. Add egg, sour cream.
  3. Add lemon juice and zest.
  4. Divide into pan on top of crusts.
  5. Bake about 18 minutes at 350 degrees.
  6. Let cool.
Lemon Curd
  1. In a double boiler, whisk ingredients for 10 minutes.
  2. Stir constantly.
  3. Strain curd and cool.
  4. Chill curd with plastic wrap pressed to the surface.
Meringue
  1. In a double boiler, heat whites and sugar and tartar until warm and sugar dissolved.
  2. 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!
  3. Spoon curd onto the cheesecakes. Spread on the meringue and use a kitchen torch to brown them!
3.2.2807

Adapted From Baked By Rachel

 

lemon meringuelemon meringue pie cheesecakes

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Filed Under: Cheesecake, Dessert, Fruit Desserts Tagged With: lemon

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Deanna says

    October 14, 2015 at 7:17 pm

    Did you use a kitchen torch for the meringue? I think the last section of instructions were left off. These do look delicious.

    Reply
    • Hugs & Cookies xoxo says

      October 14, 2015 at 7:22 pm

      Yes, I did and thank you!

      Reply
  2. Gail Sederquest says

    July 5, 2018 at 10:28 pm

    Hi, what size pan did you use? And thanks for the response on the kitchen torch!

    Reply
    • Hugs & Cookies xoxo says

      July 7, 2018 at 12:42 pm

      Hi Gail, I actually used one pan that has mini square compartments built into it.

      Reply
  3. Pam says

    August 10, 2019 at 4:37 pm

    What size pan would you use if we don’t have the one you used?

    Reply
    • Ian says

      August 22, 2019 at 6:22 pm

      Looks like a 6×8, they look like 2 inch squares of 3×4 grid. An 8×8 might do if you bulked up the recipe 30%

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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