Lemon Meringue Mini Cheesecakes

Recipes

Lemon Meringue Mini Cheesecakes

Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs (about 10–11 whole graham crackers)
  • 2½ tablespoons granulated sugar
  • 6 tablespoons butter, melted

For the Cheesecake Filling:

  • 16 ounces (2 packages) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1½ teaspoons vanilla extract or vanilla bean paste

For the Lemon Curd:

  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 3 tablespoons unsalted butter

For the Meringue Topping:

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar

Optional Garnish:

  • Maraschino cherries

Instructions

Prepare the Crust:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Line 16–18 muffin cups with paper liners.
  2. Make the Crust:
    • In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
    • Mix until well combined and the texture resembles wet sand.
  3. Form the Crusts:
    • Divide the crumb mixture evenly among the prepared muffin cups, about 1 tablespoon per cup.
    • Press the mixture firmly into the bottom to form a crust.
  4. Bake:
    • Bake the crusts in the preheated oven for 5 minutes.
    • Remove from the oven and allow them to cool.

Prepare the Lemon Curd:

  1. Separate Eggs:
    • Separate the egg yolks from the whites, setting the whites aside for the meringue.
  2. Cook the Curd:
    • In a double boiler over simmering water, whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, and unsalted butter.
    • Cook, stirring constantly, for 8–10 minutes until the mixture thickens and coats the back of a spoon.
  3. Cool the Curd:
    • Pour the lemon curd into a heat-safe bowl.
    • Let it cool for 15 minutes at room temperature.
    • Cover and refrigerate until completely cooled and thickened.

Prepare the Cheesecake Filling:

  1. Mix Cream Cheese and Sugar:
    • In the bowl of an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.
  2. Add Eggs and Sour Cream:
    • Add the eggs one at a time, mixing well after each addition.
    • Blend in the sour cream until fully incorporated.
  3. Add Flavorings:
    • Stir in the fresh lemon juice, lemon zest, and vanilla extract or vanilla bean paste.

Bake the Cheesecakes:

  1. Fill the Muffin Cups:
    • Spoon the cheesecake filling over the cooled crusts, filling each cup about three-quarters full.
  2. Bake:
    • Bake in the preheated oven for 15–20 minutes, or until the centers are set but still slightly wobbly.
  3. Cool:
    • Remove from the oven and let the cheesecakes cool in the pan for 30 minutes.
    • Refrigerate for at least 4 hours or overnight.

Assemble the Cheesecakes:

  1. Add Lemon Curd:
    • Carefully remove the cheesecakes from the muffin pan and peel off the liners.
    • Spoon 1–2 teaspoons of the chilled lemon curd onto the top of each cheesecake.
    • Return the cheesecakes to the refrigerator while preparing the meringue.

Prepare the Meringue Topping:

  1. Whip Egg Whites:
    • In a large, clean bowl, beat the reserved egg whites until soft peaks form.
  2. Add Sugar and Cream of Tartar:
    • Add the cream of tartar.
    • Gradually beat in the granulated sugar, continuing to whip until stiff, glossy peaks form (about 10 minutes).
  3. Prepare for Topping:
    • Transfer the meringue to a piping bag fitted with a decorative tip.

Finish the Cheesecakes:

  1. Top with Meringue:
    • Pipe the meringue onto each cheesecake over the lemon curd layer.
  2. Toast the Meringue:
    • Option 1: Preheat your oven’s broiler to high. Place the cheesecakes on a baking sheet and broil for about 2 minutes, watching closely, until the meringue is evenly toasted.
    • Option 2: Use a kitchen torch to carefully brown the meringue.
  3. Garnish:
    • If desired, top each cheesecake with a maraschino cherry.

Serve:

  • Serve immediately or refrigerate until ready to enjoy.

Notes

  • Double Boiler Alternative: If you don’t have a double boiler, place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
  • Egg Whites: Make sure no yolk is mixed with the whites to achieve the best meringue volume.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Safety Tip: Keep a close eye when browning the meringue to prevent burning.

Enjoy your delightful Lemon Meringue Mini Cheesecakes!