When life gives you Lemons, why not make Lemon Meringue Pie Cheesecake Slice! This is an old time favorite we had to share.

Our community is head over heels for Lemon Recipes and when we spied this amazing Lemon Meringue Cheesecake Slice Recipe on one of our favorite Food Sites, Foodiful – we knew it was a winner!

In fact, we have spent many hours browsing their beautiful site. We were in complete awe of the various collections of recipes and we particularly love their old-fashioned food series.

Photo Credit Joe Filshie  via Foodiful

Lemon Meringue Cheesecake Slice Ingredients

  • 250g (8.8oz) digestive biscuits, finely crushed
  • 125g (4.4oz) butter, melted
  • ¼ cup lemon curd
  • 500g (17.7oz) cream cheese, softened
  • ¾ cup caster sugar
  • 3 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
  • 300ml (10ml) thickened cream
  • finely grated zest and juice of 1 lemon

Meringue Ingredients

  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¾ cup caster sugar

Recipe via Foodiful 

Lemon Meringue Pie Cheesecake Method 

via Foodiful

Line an 18 x 28cm slice pan with baking paper. Mix crushed biscuits and butter in a bowl. Press into the base of the pan. Chill for 20 min. Spoon lemon curd randomly over the base.

Beat cream cheese and sugar in a bowl using electric beaters until smooth. Add the cooled gelatine mixture and beat until just combined.

Add cream, lemon zest, and juice and continue beating until smooth. Spoon over the lemon curd base and smooth surface. Cover, chill for 4-5 hr until set or overnight if time permits.

To make the meringue, beat egg whites and cream of tartar together until soft peaks form. Add caster sugar, 1 tablespoon at a time, beating constantly until thick and glossy.

Spoon meringue over the top of the cheesecake to cover and use the back of a spoon to create peaks.

Brown meringue with a blowtorch or place under a hot grill. Cut into slices to serve. Store in the fridge.

 via Foodiful

As mentioned earlier, Foodiful is one of our favorite recipe sites and a WHOot Contributor. We thank them for sharing this recipe and if you have enjoyed it, follow them on Facebook too.

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