Lemon Meringue Cheesecakes
Author: Lynne
Cheesecake Crust
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter melted
  • 1 1/2 tablespoons sugar
  • 16 oz. cream cheese room temperature
  • 3/4 cup sugar
  • pinch of Kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 eggs room temperature
Lemon Filling
  • 4 tablespoons cornstarch
  • 4 tablespoons flour
  • ¼ teaspoon salt
  • cups sugar
  • cup water
  • Grated rind of 1 lemon
  • ½ cup lemon juice
  • 2 tablespoons butter
  • 4 egg yolks slightly beaten
  • 5 egg whites at room temperature
  • ½ cup sugar
  • ¼ teaspoon salt
Cheesecake Crust
  1. Preheat oven to 325 degrees F.
  2. Line two cupcake tins with 18 liners and fill the empty cups with water to ensure even baking.
  3. In a medium bowl, melt butter in microwave for 30 seconds to 1 minute. Add graham cracker crumbs and the 1 1/2 tablespoons of sugar. Mix until thoroughly combined.
  4. Using a tablespoonful of the crumb mixture, place into each cupcake liner. Press the crumbs down using the bottom of a small drinking glass.
  5. Bake for 5 minutes so that the crusts are just set and allow them to cool on a wire rack.
  1. In the bowl of an electric mixer, beat cream cheese on medium-high until fluffy.
  2. Gradually add the 3/4 cup sugar and beat until smooth.
  3. Mix in vanilla and salt and scrape down the sides of the bowl.
  4. Add the eggs, one at a time, making sure to blend well after each addition.
Lemon Filling
  1. In a medium saucepan over medium-high heat, mix together the cornstarch, flour, salt, sugar, and water. Cook while stirring constantly until thickened, about 3 minutes.
  2. Remove from heat and stir in the lemon rind, lemon juice, and butter.
  3. Add 1/2 cup of the hot mixture to the egg yolks while whisking.
  4. Stir the yolk mixture into the remaining hot mixture and cook while stirring for another 3 minutes.
  1. Place one tablespoonful of cheesecake batter onto each crust.
  2. Using one tablespoonful of lemon filling, place that on top of the cheesecake filling.
  3. Cover with another tablespoon for cheesecake.
  4. Top with a teaspoonful of lemon filling.
  5. Bake for 22 - 25 minutes or until set., turning the trays halfway through baking.
  6. Allow to cool on a wire rack before transferring to the refrigerator to cool for at least 4 hours.
  1. Put the egg whites and sugar in a mixing bowl and place the bowl in a pan of hot water.
  2. Stir constantly until the egg whites feel warm, then add the salt.
  3. Remove the bowl from the hot water and beat with an electric beater until the meringue is stiff and shiny.
  4. Use a piping tip to decorate the cheesecakes and a hand-held torch to brown the meringue.
  5. Keep in refrigerator for storage and until serving.