These **Mini Lemon Meringue Cheesecakes** are a perfect bite-sized treat combining creamy cheesecake, tangy lemon curd, and fluffy meringue. Ideal for parties or a fancy dessert at home, they’re both refreshing and indulgent!
Ingredients
**For the Crust :
– 1 cup graham cracker crumbs
– 2 tablespoons granulated sugar
– 4 tablespoons unsalted butter, melted
**For the Cheesecake Filling :
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg, room temperature
– 1 teaspoon vanilla extract
– 1 teaspoon lemon zest
– 1 tablespoon lemon juice
**For the Lemon Curd :
– 1/4 cup lemon juice
– 1/4 cup granulated sugar
– 1 large egg yolk
– 2 tablespoons unsalted butter, cut into small pieces
**For the Meringue Topping. :
– 2 large egg whites
– 1/4 cup granulated sugar
– 1/4 teaspoon cream of tartar (optional for stability)
Directions
1. **Prepare the Crust:
– Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
– In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide evenly among muffin cups, pressing the crust firmly into the bottom.
– Bake for 5-6 minutes, then set aside to cool.
2. **Make the Cheesecake Filling:
– In a medium bowl, beat the softened cream cheese and sugar until smooth. Add egg, vanilla extract, lemon zest, and lemon juice, mixing until just combined.
– Pour the filling over each crust, filling each about 3/4 full.
– Bake for 15-18 minutes, or until the centers are just set. Let cool completely, then refrigerate for at least 1 hour.
3. **Prepare the Lemon Curd:
– In a small saucepan, whisk together lemon juice, sugar, and egg yolk over low heat. Add butter, stirring constantly until the mixture thickens (about 5 minutes).
– Remove from heat, let cool slightly, then spoon about 1 teaspoon of lemon curd on top of each cheesecake.
4. **Make the Meringue Topping:
– In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
– Using a piping bag or spoon, top each cheesecake with a swirl of meringue.
5. **Toast the Meringue:
– Use a kitchen torch to carefully toast the meringue until golden, or place under the broiler for 1-2 minutes (watch closely!).
**Serve chilled** and enjoy the delightful layers of graham cracker crust, creamy lemon cheesecake, tangy curd, and fluffy meringue. These **Mini Lemon Meringue Cheesecakes** are sure to impress!