Lemon Meringue Pie is a classic dessert… Graham crust, creamy tart lemon filling with a fluffy meringue topping. This recipe combines all of those amazing flavors with a rich and lush cheesecake for a dessert that will top your list! Fresh lemons and lemon zest make the filling extra lemony!! Don’t be afraid to give this a try, it’s not difficult to make although there are a few steps. I make the cheesecake portion one day (or even a couple of days in advance) and the remainder the next day. Making meringue is really quite easy! A few simple tips for a perfect meringue in this recipes:
Be sure the lemon filling is hot when you put the meringue on top. This will keep the layers from separating. When spreading your meringue, be sure it hangs over the edge of your pan just slightly. Don’t remove it until the cheesecake is completely cooled. Do not underbake. This can cause weeping. When removing the meringue from the edge of the pan don’t cut it, instead just gently pull it back from the edge of the pan.
While cooling this recipe, it does weep just a little bit so I put mine on a plate in the fridge to catch any stick drippings.
Items You’ll Need For This Recipe
- Cream of Tartar * Large Saucepan * 9″ Springform Pan * A huge fork to dig in :) More Recipes You’ll Love © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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