Lemon Meringue Treats (Print Version)
# Ingredients:
01 -
90g (3/4 cup) crushed graham crackers.
02 -
Pinch of kosher salt.
03 -
40g (3 tablespoons) melted unsalted butter.
04 -
350g (12 oz) room-temperature cream cheese.
05 -
100g (1/2 cup) white sugar.
06 -
1 tablespoon plain flour.
07 -
60g (1/4 cup) sour cream.
08 -
1 teaspoon pure vanilla extract.
09 -
60ml (1/4 cup) fresh lemon juice.
10 -
Zest from one lemon.
11 -
2 large whole eggs.
12 -
3 large whites from eggs.
13 -
150g (3/4 cup) sugar.
14 -
1/4 teaspoon tartar powder.
15 -
Tiny bit of kosher salt.
# Instructions:
01 -
Set your oven to 160°C (320°F) and get 12 liners into a muffin pan.
02 -
Combine the crushed graham crackers with salt and the melted butter. Push gently into the liners. Bake for 5 minutes and leave to cool.
03 -
Smooth the cream cheese in a bowl. Stir the lemon zest into the sugar and add them with the flour to the cream cheese. Beat until airy and light.
04 -
Mix in the sour cream, lemon juice, and vanilla until combined.
05 -
Blend each egg in one at a time, just enough to incorporate.
06 -
Spoon the batter into the liners and bake for about 18 to 20 minutes. Centers should be a bit wobbly.
07 -
Let them cool down fully, then refrigerate for at least 3 hours.
08 -
Warm the egg whites, tartar powder, sugar, and salt in a bowl over simmering water.
09 -
Whip it all up until the temperature reaches about 71°C (160°F). This should take 5-10 minutes.
10 -
Keep beating until stiff and shiny peaks appear, about 5 to 8 minutes.
11 -
Use a pastry bag to spread the meringue on the cooled cheesecakes.
12 -
Brown the meringue using a torch for that final look.
# Notes:
01 -
Keep them in the fridge for no more than three days.
02 -
You can freeze them before adding meringue.
03 -
Tartar keeps the meringue stable, but it's optional.
04 -
When baked, the centers should wiggle slightly.
05 -
Ensure all ingredients are at room temperature first.