I love lemon meringue pie and I love cheesecake so what better dessert for someone like me than lemon meringue cheesecake pie? I made it yesterday and we enjoyed it for dessert last night. I used heaps of meringue because well, ummm.. I like that bit, but you could use much less if you’re not crazy about meringue. Perhaps this isn’t the most “cheffy” pie because it’s mostly assembling, but I think the ability to get something that tastes good on the plate is a good thing.

It was creamy and lemony and frankly just plain yummy. My husband is fond of sticking his fork in my food to get “just a taste.” This is one of those desserts that you don’t want to share.

5.0 from 1 reviews

Lemon Meringue Cheesecake Pie

 

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Ingredients

Crust

• 1¼ cups graham cracker crumbs (or sweet biscuit/cookie crumbs - omit sugar)
• ¼ cup sugar
• ½ cup butter - melted

Pie

• ¼ cup fresh lemon juice
• 1 can sweetened condensed milk
• 2 blocks Cream Cheese (250 grams each) - I used Philly Cream Cheese

Meringue

• 5 egg whites, stiffly beaten but not dry
• ½ cup caster sugar (super fine sugar - not powdered)

Instructions

Crust

1. Combine the crumbs, sugar and butter and press into a 9½ inch pie pan. Bake in a 350F (180C) oven for about 7 minutes, then cool to room temperature and place in the fridge to cool.

Pie

1. Beat cream cheese until smooth and then add the sweetened condensed milk and lemon juice and beat well.
2. Pour into prepared, cooled crumb crust and chill until firm. Yes, it does get firm.

Meringue

1. Beat egg whites til stiff but not dry and gradually add the sugar and continue beating until all the sugar has been dissolved.
2. Spoon mixture on the pie and swirl to get soft peaks.
3. Bake in a 400F (200C) oven for about 7 minutes or until the peaks are dark brown and the rest of the meringue is a nice tan color.

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