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A few simple tips for a perfect meringue in this recipes:
Be sure the lemon filling is hot when you put the meringue on top. This will keep the layers from separating.
When spreading your meringue, be sure it hangs over the edge of your pan just slightly. Don’t remove it until the cheesecake is completely cooled.
Do not underbake. This can cause weeping.
When removing the meringue from the edge of the pan don’t cut it, instead just gently pull it back from the edge of the pan.
While cooling this recipe, it does weep just a little bit so I put mine on a plate in the fridge to catch any stick drippings.
Ingredients
Cheesecake
1½ cups graham crumbs¼ cup melted butter3 packages (8oz each) cream cheese⅔ cup sugar3 eggs
Lemon Filling
1 cup sugar⅓ cup corn starch6 egg yolks1½ cups water2 lemons, zested & juiced1 tablespoon butter
Meringue
4 egg whites½ teaspoon cream of tartar⅓ cup sugar
Instructions
Cheesecake
Preheat oven to 350 degrees.Combine melted butter & graham crumbs. Press into a 9" springform pan.With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
Lemon Filling
Preheat oven to 350 degrees.Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.Remove from heat and stir in butter, keep warm.
Meringue
Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.
