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Lemon Meringue Cheesecake Recipe

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This recipe for Lemon Meringue Cheesecake, by , is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Piner

Category:
Category:

Ingredients:  
Ingredients:  
Make Keto - Low Carb Pie crust
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup Erythritol sweetener like Swerve
4 eggs
cup fresh lemon juice
1 teaspoon vanilla extract
1 lemon, zested
Low Carb Lemon Curd
3 large eggs
1/2 cup powdered Swerve Sweetener
1/4 cup freshly squeezed lemon juice
2 teaspoons grated lemon zest
4 tablespoons butter cut into 3 pieces
Meringue
cup powdered Erythritol
teaspoon cream of tartar or xanthan gum
4 egg whites

Directions:
Directions:
Preheat oven to 325 degrees F. Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan. Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan. Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
Make Lemon Curd
In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweetener, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden. Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy. Spread over chilled cheesecake but make sure it is hot when you add meringue. f the lemon curd is not hot the meringue will not bake in the center.
Meringue: Preheat oven to 375 degrees F
Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup erythritol and cream of tartar and beat until stiff, but not dry, peaks form. Mound meringue over the curd, sealing around all the edges.
Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour. Calories: 409 / Net Carbs: 5.8g

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Cook's Notes: This can be made the day before and kept in the fridge. In fact, I think it tastes even better the day after like most cheesecakes. Make sure not to cover it or your meringue may collapse. (You can also make 2 of these in one shot and freeze one without the meringue for later use. I make the lemon curd using the leftover egg yolks from the meringue.)

 

 

 

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