Mini Lemon Meringue Cheesecakes

Introduction

Mini Lemon Meringue Cheesecakes are a delightful combination of tangy lemon curd, creamy cheesecake, and a toasted meringue topping. These bite-sized treats are perfect for special occasions or as an impressive dessert option. The zesty flavor of lemon paired with the smooth texture of cheesecake and fluffy meringue creates an indulgent and refreshing dessert.

Ingredients

Crust:

• 1 cup graham cracker crumbs (or digestive biscuits)
• 2 tbsp sugar
• 1/4 cup melted butter

Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract

Lemon Curd:

• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup sugar
• 2 large eggs
• 4 tbsp unsalted butter, cubed

Meringue:

• 2 large egg whites
• 1/4 cup sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Instructions

Crust:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Line a mini cheesecake pan with paper liners.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of each cheesecake liner to form the crust.
3. Bake the Crust: Bake the crust for 5-7 minutes until set. Remove from the oven and let cool.

Cheesecake Filling:

1. Mix Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs, one at a time, mixing well between each addition.
2. Add Lemon Flavor: Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
3. Fill the Crusts: Spoon the cheesecake mixture into the cooled crusts, filling each about 3/4 full.
4. Bake: Bake the mini cheesecakes for 15-18 minutes or until the centers are just set. Remove and let them cool completely.

Lemon Curd:

1. Prepare Lemon Curd: In a small saucepan, whisk together lemon juice, lemon zest, sugar, and eggs over medium heat. Stir continuously until the mixture thickens.
2. Add Butter: Remove from heat and whisk in butter cubes until smooth. Let the lemon curd cool before spreading it over the cheesecake.

Meringue:

1. Whip Meringue: In a clean bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks form. Mix in the vanilla extract.
2. Top the Cheesecakes: Pipe or spoon the meringue on top of each cheesecake.
3. Toast the Meringue: Use a kitchen torch to lightly toast the meringue until golden brown. If you don’t have a torch, you can broil the cheesecakes in the oven for 1-2 minutes, keeping a close eye to avoid burning.

Conclusion

Mini Lemon Meringue Cheesecakes are the perfect combination of textures and flavors: a crunchy crust, creamy cheesecake, tangy lemon curd, and a fluffy toasted meringue topping. These mini treats are as delicious as they are visually stunning, making them an ideal dessert for any occasion. Serve them chilled for an extra refreshing bite!