Lemon Meringue Cheesecake

Lemon Meringue Cheesecake is delightful and makes an ideal dessert for your dinner guests. Serve with fresh whipped cream.



1 1/2 cups plain flour
1/4 cup icing sugar, sifted
125g cold butter, chopped
1 tblsp iced water

375g cream cheese, softened
1 tblsp finely grated lemon rind
1 egg
1 egg yolk
1 tblsp lemon juice
1 tblsp plain flour
1/2 cup lemon butter spread

2 egg whites
1/2 cup caster sugar
1/2 tsp cornflour


Mix flour, sugar and butter with an electric mixer until crumbly. Add egg yolks and water, mix with a wooden spoon until mixture comes together. Knead pastry on floured surface until smooth. Wrap in glad wrap and refrigerate for 30 minutes.

Divide pastry into six portions and roll each one between sheets of baking paper until large enough to cover flan tins. Press pastry into base and up sides of the tins, trim edges. Refrigerate for a further 30 minutes.

Blind bake the pastry for 10 mins at 200 degrees celsius. Remove baking paper, etc and bake for a further 10 minutes. Remove from oven and allow to cool. Reduce oven to 160 degrees celsius.

Beat cream cheese until smooth. Add eggs, egg yolk and lemon rind. Mix well. Beat in lemon juice, lemon butter spread and flour.

Divide mixture between pastry cases. Bake in oven for about 25 minutes. Turn off heat and allow meringues to cool with the oven door slightly ajar. Refrigerate for 3 hours or overnight.

Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar beating until sugar dissolves between each addition. Fold in cornflour.

Place cheesecakes on an oven tray. Gently run a fork over filling. Spoon meringue over filling and bake at 240 degrees celsius for about 3 minutes.

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