Lemon Meringue Cheesecake
What do I do when life gives me lemons?
I make my Lemon Meringue Cheesecake of course!
With a zingy lemon centre and a coconut biscuit base all topped off with luxurious meringue, this dessert will blow your mind!This will have your guests oohing and ahhing and licking their bowls clean. Trust me this has already happened at a recent dinner party!
Now I think lemon cheesecake is glorious on its own, but add some meringue and it turns into a Showstopper! Oh and it means you get to use a blow torch too!
for the biscuit base
200g coconut rings
for the creamy middle layer
300g cream cheese
100g icing sugar
juice and finely chopped zest of 1 lemon
200mls double cream
for the meringue topping
2 egg whites
140g caster sugar
To start with blitz the biscuits in a food processor until they resemble crumbs.
Melt the butter in a separate bowl then toss in the biscuit crumbs. Mix them together.
Meanwhile make the creamy lemony middle layer…..
Mix the cream cheese, icing sugar, lemon zest and juice together in a bowl until combined. Lightly whip up the double cream in a separate bowl, then stir into the lemon cream cheese mixture. Take the biscuit bases out of the fridge then plop the cream cheese mixture on top, dividing it equally between the 5-6 ramekins or rings. Level out with a knife.
Pop back into the fridge to chill for at least an hour. This can be done the night before and left in the fridge overnight. Prepare the meringue mixture by whisking the egg whites to stiff peaks. Then gradually add the sugar a tablespoon at a time. Continue to whisk the eggs until all the sugar has been added and the mixture is glossy white.
Just before you’re ready to serve take the cheesecakes out of the fridge. If you’ve used rings, take them off by gently heating the outside of the ring and then sliding it off. A pair of warm hands wrapped around the ring should do the trick!
Gently heat the meringue until golden brown on the outside. When I bought my blow torch I took a tip from James Martin and went for a proper blow torch, not a kitchen one and I’ve not looked back since! Your little showstoppers are ready to serve. TIP: To make one large cheesecake simply double the above ingredients and use a 23cm springform tin. The extra layer of meringue is beyond worth it! This is such a luxurious summery dessert. It would be perfect for a glamorous dinner date or a relaxed BBQ. In either scenario this dessert is a creamy lemon explosion!
Safely of course, we don’t want any actual explosions!