Lemon Meringue Mini Cheesecakes are light and lemony bite-sized desserts and will be the perfect addition to your Easter or Mother’s Day menu!
A perfect lemony bite-sized Spring dessert!
Mini Cheesecakes
Mini portions are ideal for a few reasons: most guests won’t want to eat an entire slice of cheesecake, miniature desserts typically appear more elegant, and perhaps most importantly – portion control. So even if the calories presented in each choice are the same, we perceive the amount to be greater if the food is portioned into smaller pieces, and thus is more satiated with small pieces rather than one big piece.
Still here? Not yet baking mini cheesecakes?
Top with lemon curd.
The curd is a simple combination of eggs, sugar, lemon, and butter, and while it may look a bit looser than store-bought lemon curd, it will firm once it cools to create a thin, ultra-tart layer that perfectly contrasts the sweet cheesecake.
To save time, you can use store-bought lemon curd instead. To make it easy to spread in a thin layer, heat it up in the microwave for a few seconds just until it’s pourable.
Finish with meringue.
When you’re ready to serve, you’ll make a meringue out of just three ingredients: egg whites, sugar, and cream of tartar. Cream of tartar helps stabilize the meringue to ensure it whips up properly and also helps it stay nice and fluffy in the refrigerator. This way, you don’t have to worry about leftovers deflating or weeping.
Spread on top of the cooled curd layer and toast it under the broiler or with a blow torch.
I hope you love this delicious and easy recipe – be sure to give it a review below!
Also don’t forget to follow Cakescottage on Facebook, Pinterest, and Youtube
Lemon Meringue Mini Cheesecakes
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs about 10-11 whole graham crackers
- 2 1/2 Tbsp granulated sugar
- 6 Tbsp butter melted
Cheesecake
- 2 8 oz cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 1/2 teaspoon vanilla or vanilla bean paste
Lemon Curd Filling
- 2 large egg yolks
- 1/2 cup granulated sugar
- 3 Tbsp lemon juice
- 2 tsp lemon zest
- 3 Tbsp unsalted butter
Meringue
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 tsp cream of tartar
Instructions
- Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, melted butter and sugar together.
- Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) Bake for 5 minutes. Remove from oven to cool.
- Prepare lemon curd. Separate the yolks from the whites, set the whites aside. In a double boiler over simmering water, whisk all lemon curd ingredients for 8-10 minutes .Pour into a small, heat-safe bowl, and let cool for 15 minutes. Cover bowl and place in the refrigerator to cool completely and continue to thicken.
- In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream. Stir in lemon juice, lemon zest, and vanilla until blended.
- Once well combined, pour on top of your mini graham cracker crusts. Bake at 350 F for 15-20 minutes, until the center is still a bit wobbly. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.
- Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust. Spoon a 1-2 tsp lemon curd to each cheesecake. Return to cheesecakes to refrigerator.
- Meringue: In a large bowl, beat egg whites until soft peaks form. Add the cream of tarter and gradually beat in sugar until glossy, about another 10 minutes. Fill a pastry bag with the meringue and top lemon mini cheesecakes.
- When ready to serve, preheat the broiler to high. Place mini-muffin pan under the broiler until the meringue is evenly toasted, about 2 minutes, or brown the merinque with a kitchen blow torch.
- Serve immediately or refrigerate until ready to serve.
Notes
I absolutely love your recipes. I’m an older woman who has baked a good many years. You’re very innovative it’s just great.
Thank you for your recipes.