Name: Lemon Meringue Cheesecakes
Prep time: 20 min
Cook time: 5 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 1 cup Crushed Graham Crackers (Use gluten-free cookies for a gluten-free version.); 4 tablespoons Melted Butter (Can be replaced with coconut oil for a dairy-free option.); 1/4 teaspoon Flaky Salt (Omit if you’re watching sodium intake.); 8 ounces Softened Cream Cheese (Use dairy-free cream cheese for a lactose-free alternative.); 2/3 cup Granulated Sugar (Consider maple syrup for a unique flavor twist.); 1 tablespoon Lemon Zest (Freshly grated zest improves aromatic quality significantly.); 1/4 cup All-Purpose Flour (Swap with almond flour for a gluten-free treat.); 1/2 cup Sour Cream (Substitute with dairy-free yogurt if you’re lactose intolerant.); 1 teaspoon Vanilla Extract (No substitution necessary.); 1/2 cup Fresh Lemon Juice (Always use fresh juice for the best flavor.); 4 Large Egg Whites (Aquafaba works well for a vegan alternative.); 1 cup Granulated Sugar (for meringue) (Powdered sugar yields a smoother texture.); 1/4 teaspoon Salt (for meringue) (Minor adjustments may be needed if using salted butter.); 1/4 teaspoon Cream of Tartar (Essential for achieving a perfect meringue texture but can be omitted when using aquafaba.)

Description

Delicious lemon meringue cheesecakes with a graham cracker crust.

Ingredients

Scale

1 cup Crushed Graham Crackers (Use gluten-free cookies for a gluten-free version.)
4 tablespoons Melted Butter (Can be replaced with coconut oil for a dairy-free option.)
1/4 teaspoon Flaky Salt (Omit if you’re watching sodium intake.)
8 ounces Softened Cream Cheese (Use dairy-free cream cheese for a lactose-free alternative.)
2/3 cup Granulated Sugar (Consider maple syrup for a unique flavor twist.)
1 tablespoon Lemon Zest (Freshly grated zest improves aromatic quality significantly.)
1/4 cup All-Purpose Flour (Swap with almond flour for a gluten-free treat.)
1/2 cup Sour Cream (Substitute with dairy-free yogurt if you’re lactose intolerant.)
1 teaspoon Vanilla Extract (No substitution necessary.)
1/2 cup Fresh Lemon Juice (Always use fresh juice for the best flavor.)
4 Large Egg Whites (Aquafaba works well for a vegan alternative.)
1 cup Granulated Sugar (for meringue) (Powdered sugar yields a smoother texture.)
1/4 teaspoon Salt (for meringue) (Minor adjustments may be needed if using salted butter.)
1/4 teaspoon Cream of Tartar (Essential for achieving a perfect meringue texture but can be omitted when using aquafaba.)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 160°C (320°F) and line a muffin pan with paper liners.
In a mixing bowl, combine crushed graham crackers, melted butter, and flaky salt, then press mixture into muffin cups to form the crust; bake for about 5 minutes, then the centers should jiggle slightly when done. Cool and chill for at least 3 hours.
While the cheesecakes chill, whisk together egg whites, granulated sugar, salt, and cream of tartar in a heatproof bowl over simmering water until it reaches 71°C (160°F). Remove from heat and whip until glossy peaks form.
Pipe or carefully spread meringue over each cheesecake and use a kitchen torch to lightly brown the meringue.

Notes

These cheesecakes can be made gluten-free by using gluten-free graham crackers.
Dairy-free options are available for cream cheese and sour cream.
Using fresh lemon juice is crucial for the best flavor.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 240
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg