adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon meringue cheesecake pie
0 Likes
Prep Time:
435 minutes
Cook Time:
25 minutes
Total Time:
460 minutes
Lemon cheesecake filling meets toasted meringue in the ultimate dessert pie.
Ingredients:
  • 250g cream cheese, softened
  • 1/2 x 280g jar lemon butter
  • 40.00 gm caster sugar
  • 1 tsp finely grated lemon rind
  • 10.60 gm lemon juice
  • 126.25 gm thickened cream
  • Yellow food colouring
  • 4.50 gm gelatine powder
  • 375.00 ml plain flour, plus extra for dusting
  • 125g butter, chilled, chopped
  • 10.00 gm chilled water
  • 4 egg whites
  • 215.00 gm caster sugar
Instructions:
  • Prepare the pastry by combining flour, sugar, and butter in a food processor until they form coarse crumbs. Then, add an egg yolk and chilled water and continue to process until the pastry comes together. If needed, mix in an additional 1 to 2 teaspoons of water to help bind the dough. Transfer the pastry onto a floured surface, knead until smooth, shape into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to 200C/180C fan-forced, while preparing a 4cm-deep, 23cm round loose-based fluted tart pan by greasing it.
  • 1. Roll out the pastry between two sheets of baking paper to a 5mm thickness (about 32cm round). Line the pan with the pastry, trim the edges, and refrigerate for 15 minutes. 2. Line the pastry with baking paper, fill it with pie weights or uncooked rice, and blind-bake for 10 minutes. 3. Remove the weights or rice and paper, then bake for another 10 to 12 minutes until the pastry is golden and crisp. Allow it to cool before using.
  • In the meantime, with an electric mixer, cream together cream cheese, lemon spread, sugar, and lemon rind for 2 to 3 minutes until smooth. Incorporate lemon juice and cream, mixing until well combined. Add food coloring to tint the mixture yellow. Place gelatin in a heatproof jug with 2 tablespoons of hot water. Stir until dissolved, then combine it with the cream cheese mixture. Pour the filling into the pastry case, smooth the top, cover, and refrigerate for 6 hours until set.
  • Prepare meringue. Preheat grill on high. Gently transfer pie from pan to a baking tray. With an electric mixer, whip egg whites until stiff peaks form. Slowly add sugar, one tablespoon at a time, beating until fully dissolved and mixture is smooth and shiny. Spread meringue over filling. Broil for 2 to 3 minutes until golden. Let it cool for 10 minutes, then transfer to a serving plate. Enjoy!

Similar Recipes