The Zesty Twist: Lemon Meringue Meets Cheesecake!
Torn between lemon meringue pie and cheesecake? Why not have both! This recipe combines zesty lemon, dreamy meringue, and creamy cheesecake for a taste sensation you won’t forget.
What happens when zesty lemon meringue pie and creamy cheesecake tie the knot? A match made in dessert heaven! This hybrid masterpiece packs the best of both worlds in a single slice: the tartness of lemon, the fluffiness of meringue, and the velvety richness of cheesecake.
But hey, don’t just take my word for it. Try making this showstopper, and watch how it brings smiles to the table! It’s not just a dessert; it’s a celebration in a pie dish!
Look, we all know that lemon meringue pie and cheesecake are amazing on their own. But when they unite? It’s an explosion of flavor and texture that sends your tastebuds to cloud nine. Imagine a crunchy crust embracing a tangy lemon layer that dances beautifully with a fluffy meringue. Now, add a layer of ultra-smooth cheesecake, and you’ve got a dessert that’s simply unbeatable.
Ingredients
Pie Crust:
- 170 g flour
- 1 tsp salt
- 1 stick cold cubed butter
- 1 egg
- 55 g ice-cold water more if needed
Lemon Meringue:
- 375 g sugar
- 1 tsp salt
- 80 g cornstarch
- 240 g lemon juice Meyer lemons work great
- 650 g water
- 8 egg yolks
- 100 g cold cubed butter
- 2 tsp lemon zest
- 1 pre-baked pie crust see above
Meringue Topping:
- 150 g sugar
- ½ tsp salt
- 180 g egg whites about 6 large eggs
- ⅛ tsp cream of tartar
Mascarpone Cheesecake Filling:
- 250 ml heavy cream
- 250 g mascarpone
- 250 g cream cheese
- 1 cup powdered sugar
Instructions
Pie Crust:
- Mix flour, salt, and butter. Add water and egg. Form dough and refrigerate.
- Roll the dough, place it in your pie dish, and refrigerate. Preheat oven to 375 °F. Bake with weights for 35 minutes, then remove weights and bake until golden.
Lemon Meringue:
- Mix sugar, salt, cornstarch. Add lemon juice and water. Boil. Add tempered egg yolks. Boil again. Add butter and zest. Pour into crust.
Mascarpone Filling:
- Whip heavy cream. Whip cream cheese and mascarpone with sugar. Mix both. Refrigerate.
Meringue:
- Beat egg whites with salt, sugar, and tartar until stiff peaks form.
- Assemble the layers and torch or bake the meringue. Enjoy!
Notes
Estimated Nutrition:
Top 10 Most Common Questions
-
Can I use regular lemons instead of Meyer lemons?
Absolutely! Regular lemons are a bit more tart but work just as well. -
How long does the pie last in the fridge?
Up to 2 days, but it tastes best when fresh. -
Can I freeze this pie?
Technically yes, but the meringue won’t hold up well. Best to enjoy fresh. -
What can I use instead of cream of tartar?
A pinch of lemon juice can do the trick. -
Can I make this pie gluten-free?
You bet! Just use a gluten-free crust and double-check other ingredients. -
Why did my meringue shrink?
That’s usually because of overbeating. Aim for medium-stiff peaks. -
Can I make it dairy-free?
Yes, you can substitute with dairy-free cream cheese and butter. -
Can I use pre-made pie crust?
Absolutely, especially if you’re short on time. -
Is cornstarch necessary?
It helps thicken the lemon layer, so it’s pretty important. -
Can I use whole eggs in the lemon filling?
Using only yolks makes it richer. Whole eggs could make it less creamy.
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