Lemon Meringue Cheesecake

Cheesecake Picture

This summer has been an irregular one, filled with doubtful cloudy skies and sporadic bursts of rain pouring down. And then, out of nowhere, seven days of summery humid heat. If only there was something to make it feel more like summer. But wait, there is: our version of grandmother’s sweet and zesty lemon meringue cheesecake bars.

Every weekend when we would go to gran, she’d pull these rather-easy-to-make treats from the fridge after baking them in the morning. We’d eat one in the afternoon, one after dinner, then one for the road. Now, two decades later, the original recipe still brings back summer in our homes.

For starters, preheat your oven to 356 F / 180 C while you’re working on the crust. Add the all purpose flower, the 1/4th  cup of confectioners sugar and 200 gram of butter to a bowl and mix until well blended. Spread this doughy mixture over a pre-greased square baking form and bake for 18 minutes. This is when the crust will turn golden-brown.

As we care about (y)our time, let’s take those 18 minutes to create the mixture for the filling and meringue. Let’s start with the meringue, as the mixer should be as clean as possible. Grandma used to stress that if there’s any yoke with the egg whites, it’s basically impossible to create a decent meringue. And that’s where our Two Chicks’ Egg Whites make things a lot easier: we did the work for you. Add about the amount of 4 egg whites in the mixer and start beating it with an electric mixer on medium speed. Then, slowly add the granulated sugar until it thickens. When you’re done, take out the mixer for the ideal test: stiff peaks means you’ve got yourself a perfect base for the meringue. For now, keep that somewhere cold.

For the cheesecake filling, we’re going to mix the 400 grams of cream cheese with two tablespoons of lemon zest and half a cup of freshly squeezed lemon juice. Keep your eyes on the oven while you’re mixing this up, as there’s a big chance that you can take the crust out of the oven. Let this cool off for about 5 minutes, then add the cheesecake batter to the baking form, and back into the oven it goes for 15 minutes.

Tips on how to fill these 15 minutes:

  • Read a book
  • Follow us on Instagram and Facebook
  • Take a selfie while baking
  • Clean the kitchen

Okay, if all is well, your kitchen is clean, you’re followed us on Instagram and the cheesecake portion has gone from liquid batter to creamy cheesecake godliness. Let it cool off again, add the meringue and create those beautiful peaks with the back of a spoon, then in the oven for 5 to 8 minutes.

Done, easy as pie. Or, well, bars…

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