Lemon Meringue Cheesecake Cups

Lemon Meringue Cheesecake Cups

Ingredients

  • 500g cream cheese softened
  • 600ml thickened cream 
  • 3 heaped tablespoons icing sugar 
  • Zest of 1 large or 2 small lemons 
  • 420g tub good quality lemon curd 
  • x1 pack crushed digestive biscuits

Meringue:

  • 3/4 cup caster sugar
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • 2 egg whites

Method

To make the meringue:

  • Place sugar, water and cream of tartar in a saucepan over high heat. Bring to the boil, then simmer on low heat for 4 minutes.
  • Place the eggwhites in the bowl of an electric mixer and whisk on high speed until soft peaks form.
  • While the motor is running, add the hot sugar syrup in a thin steady stream and whisk for 1-2 minutes or until thick and glossy. Refrigerate until cool. 

To make the cream:

In a stand mixer add softened cream cheese and whip until smooth, add sugar & zest of lemons & mix scraping down the sides.

Add the thickened cream and continue whipping until thickened, being careful not to over whip. 

Note:

  • There are variations on how you can assemble this dessert, I suggest smaller dessert cups than what I used as it’s quite rich. You can layer like this - crumb, cream cheese, curd then meringue as opposed to repeating the layers. 
  • One layer of curd will be enough if you don’t like the extra tang.

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