_ Ingredients

    Lemon Curd

    1/2 C lemon juice about 4 lemons – zest the 4th and save for the cheesecake

    2 Tbsp lemon zest about 3 lemons

    3 Lrg egg yolks

    3 Lrg eggs

    ½ C butter cold and cut into cubes

    3/4 C granulated sugar

    Pinch of salt

    2 Tbsp heavy whipping cream

    Lemon Cheesecake

    2 Tbsp lemon juice about 1 lemon

    1 C granulated sugar separated

    1 Tbsp lemon zest about 2 lemons

    2 tsp vanilla extract

    2 lbs cream cheese room temperature

    2 Lrg eggs room temperature

    1 Lrg egg yolk room temperature

    Lemon Cookie Crust

    3 Tbsp granulated sugar

    1 1/2 C lemon cookie crumbs

    6 Tbsp butter melted

    Meringue Topping

    3/4 C granulated sugar

    4 Lrg egg whites

    ½ tsp vanilla

    6 Tbsp light corn syrup

    _ Instructions

    Lemon Curd

    heat the lemon zest and lemon juice in small saucepan over medium heat until 

    hot but not boiling.

    Whisk the eggs, yolk and sugar in a bowl

    Whisking constantly, slowly pour hot lemon juice into eggs, this will temper the 

    eggs – aka bring them up to heat without scrambling them

    Then return mixture to saucepan and cook over medium heat, stirring, until 

    mixture registers 170 degrees F (remember to adjust for altitude)

    Take off the heat and pour into a bowl

    Stir in the butter, cream and salt – note for a brighter lemon curd leave out the 

    whipping cream

    Cover surface of curd directly with plastic wrap to avoid getting a “skin” on the 

    curd – refrigerate until needed.

    Lemon Cookie Crumb Crust

    preheat oven to 350 degrees.

    In a food processor process cookies until a fine crumb

    Add the sugar and melted butter and process again

    Press mixture into a 9 inch springform pan, along the bottom and up the sides

    Bake until fragrant 10-12 mins

    Set aside and let cool

    Lemon Cheesecake

    bring oven temperature down to 300

    While crust is cooling, mix 1/4 cup sugar and lemon zest in food processor until 

    sugar is yellow and zest is broken down, about 15 seconds

    In a mixing bowl beat the cream cheese, sugar and vanilla until smooth

    Add the lemon sugar mixture and beat until mixture is creamy and smooth, 

    scraping down bowl with rubber spatula as needed.

    Add the lemon juice and mix until just incorporated

    Reduce speed to medium-low and add eggs and yolk 1 at a time; beat until 

    incorporated, about 30 seconds, scraping sides and bottom of bowl well after 

    each addition.

    Pour half the batter into the crust, then spoon on 1/3 of the lemon curd and swirl

     it slightly

    Spoon the rest of the cheesecake batter over the top

    Place in the silicone water bath pan – and place in a 12 inch round cake pan, 

    adding water ½ way up

    Bake about 1 hour until the sides start to puff, the surface is no longer shiny and 

    the center 4-5 inches jiggles slightly – like a jello jiggler

    Turn off oven and prop open oven door with potholder or wooden spoon handle; 

    allow cake to cool in water bath in oven for 30 min to 1 hour.

    When the cheesecake has mostly cooled, spread the rest of the curd evenly over 

    the top of cheesecake.

    Cover with plastic wrap and refrigerate overnight or 8 to 24 hours.

    Meringue topping

    Put eggs whites, sugar and corn syrup in a bowl over boiling water and beat with 

    a hand mixer until the mixture turns white, thickens and ribbons form- about 4 


    Transfer the mixture to a cool mixing bowl, add the vanilla and beat with electric

     mixer on Med high until soft peaks form- about 3 mins

    Pipe or Spread onto the cheesecake

    Use a culinary torch to toast the outside of the meringue

    Refrigerate until ready to serve.

    Enregistrer un commentaire