It’s the last Bank Holiday of the Summer here in Ireland AND of course its raining – typical Irish weather. So to cheer my self up I’m making Mini Lemon Meringue Cheese Cakes. Lemon always reminds me of Summer and warmer days (I wish).
How I wish we had proper seasonal weather – a Spring , Summer, Autumn, Winter – like the US does . We just get different kinds of rain all year round such as soft rain,, hard rain , drizzle, lol. That’s why we have so many green fields. The Sun does occasionally make an appearance usually in September just when the kids go back to school. It’s called an “Indian Summer” and I have absolutely no idea why!
Well a little wind and rain wasn’t going to stop me getting the boys out of the house and off the X-box. So I removed them from the games room where thy have been “squatting” since the beginning of the summer holidays. Ignoring all the moans and grumbles, we packed the car up with food and headed to Wexford to visit Hook Lighthouse , it’s one of the oldest working light houses in the world today. At 800 years old and still intact and working it really as a sight to behold.
It has a fascinating history and definitely worth a visit. If you would like to know more check out the Hook Light House Website
So back to the Mini Lemon Cheesecake recipe. Just before we left the lighthouse we stopped in their lovely little cafe for a quick coffee and a delicious slice of Lemon Meringue Pie. Almost immediately I was swamped with childhood memories of my Nana. My Nana was a great baker and she made the best lemon meringue but she only made it twice a year on Easter Sunday and on my Birthday. It was such a treat. I always find it incredible the way a taste and a smell can take you back in time – I call these “taste memories”
This time I’m not heading down the pie road, I’m going for a cheesecake – a “Mini Lemon Meringue Pie Cheesecake” to be exact. I recently discovered how easy mini cheesecakes are to make, how could I not know this !!! – and this lemon one is no different.
The bake time is less than 20 mins in total and then they’re left in the fridge for 6 hours to set completely.. I made them the night before and finished them off with the meringue the next day. Absolutely no hassle and so so scrumptious.
You get 12 mini cheese cakes from this recipe. I wonder if it would work in a big one. I must try it and I’ll let you know.
I usually have some home-made Lemon Curd in the fridge but I used the last of it in the porridge for breakfast this morning. Lucky enough I had a jar of lemon curd in the press which worked just as well for this recipe.
I used two different nozzles to get different effects with the meringue. Definitely helped with the wow effect
I don’t have a kitchen blowtorch so I browned the top of them under a hot grill. It took 40-50 seconds. YOU must keep an eye on them as they can burn very quickly as I found out , which was why I used a “practice” one first.
These mini cheesecakes have all the flavour and look of a Lemon meringue Pie..while they only take 15 mins to bake. They do need to set in the fridge for up to six hours.. but absolutely worth the wait
- 200g digestive biscuits
- 6tbsp melted butter
- 115g Caster Sugar
- 400g cream cheese
- 2bsp sour cream
- 1/4tsp salt
- 2tbsp lemon juice
- 1tsp lemon zest
- 1 egg
- 2 egg whites
- 115g caster sugar
- 1/8 tsp cream of tartar or 3-4 drops of lemon juice
- 1/2tsp vanilla extract
- Preheat oven 180C/350F
- Pop some Cupcake liners into a cupcake tin.
- In a food mixer combine all the crust ingredients & divide between cupcake cases. Press down so that it is even.
- Bake for 5 mins.
- Decrease oven temp to160C/325F.
- In a bowl , beat the cream cheese & sugar. Mix in the sour cream, lemon juice & zest. Lastly add the egg beating gently.
- Using an ice-cream scoop. Add one heaped scoop to each cup case.
- Bake for 15-18mins. Leave to cool in the cupcake tin till they reach room temp, then place in the fridge to chill for at least 6 hours or preferably overnight.
- Add egg whites, sugar cream of tartar (lemon juice) together in a metal or glass bowl over a pot of simmering water until sugar melted and the white mixture is warmed through.
- Remove from heat and beat with an electric mixer until egg whites are stiff and shiny (takes about 5-7mins). Add in the vanilla.
- Remove the cheesecakes form fridge.
- Using a knife spread a heaped tablespoon of lemon curd on each cheesecake.
- Transfer the meringue to a piping bag and pipe a swirl onto each cheesecake. If you have a kitchen blow torch lightly brown the top, or place the cheesecakes under a very hot grill and brown the tops.
- BE CAREFUL not to burn the tops, it will take about 40-50 seconds.
- Keep any remainders in the fridge
- Makes 12 in total
Be careful if browning the meringue under the grill as it only takes seconds so very easy to burn
If your stuck for BAKING CONVERSIONS. Click the Baking Conversions page tab at the top
Hope you like the recipe, it is a very easy bake.
Make sure you check out my FACE BOOK BAKING PAGE for more recipes,