Description
A delightful dessert that combines creamy lemon cheesecakes with a fluffy meringue topping. These mini treats are perfect for lemon lovers and make for an impressive presentation!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 16 oz cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/2 cup lemon curd
- 2 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
Instructions
- Preheat oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of muffin cups lined with paper liners.
- In a large bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in lemon juice and vanilla. Spoon mixture over crusts.
- Bake in preheated oven for 25 minutes or until set. Remove from oven and let cool completely.
- Spread a thin layer of lemon curd over each cheesecake.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Pipe or spoon meringue over lemon curd.
- Bake for an additional 10 minutes or until meringue is lightly browned. Refrigerate for at least 2 hours before serving.
Notes
- For extra flavor, you can add a teaspoon of lemon zest to the cheesecake mixture.
- Serve with additional lemon curd on the side for those who want an extra burst of lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
