When you have lots of fresh lemons try this easy recipe for either lemon
cheesecake or lemon meringue pie.
This one is made with biscuit base
although could be
made with shortcrust pastry.
- A packet of plain biscuits arrowroot or nice.
- 140 grams butter-melted
- 2 - 250 grams cream cheese
- A carton of sour cream
- 3/4 cup caster sugar
- 1 tbs finely grated lemon rind
- 2 tbs fresh lemon juice
- 3 eggs
- Meringue
- 3 egg whites
- 3/4 cup caster sugar
- Line the base of a 22cm springform pan with non-stick baking paper.
- Place the biscuits in the bowl of a food processor and process until finely crushed.
- Add the butter and process until well combined.
- Transfer the biscuit mixture to the prepared pan.
- Press the biscuit mixture firmly over the base and side of the pan.
- Cover with plastic wrap and place in the fridge to chill.
- Preheat oven to 160°C.
- Place the cream cheese, sour cream, sugar, lemon rind and juice in the clean bowl of a food processor and process until smooth.
- Add the eggs and process until well combined.
- Pour the cream cheese mixture into the biscuit base.
- Bake in oven for 1 hour or until just set in the centre.
- Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely -this will prevent the cake from cracking
- Place in the fridge for 4 hours to chill.
- To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy.
- Preheat oven to 200°C. Spoon the meringue mixture over the cheesecake and spread to the edge. Bake in oven for 5-8 minutes or until lightly browned. Place in the fridge for 2-3 hours to chill.
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| Paintings above by Sarah Sedgwick and Jonathan Aller images courtesy of daily painters.com |
