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
- 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
Deanna says
Did you use a kitchen torch for the meringue? I think the last section of instructions were left off. These do look delicious.
Hugs & Cookies xoxo says
Yes, I did and thank you!
Gail Sederquest says
Hi, what size pan did you use? And thanks for the response on the kitchen torch!
Hugs & Cookies xoxo says
Hi Gail, I actually used one pan that has mini square compartments built into it.
Pam says
What size pan would you use if we don’t have the one you used?
Ian says
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%