Individual lemon meringue cheesecakes (Cheesecakes de limon y merengue)

I made these beauties for the twins' birthdays  some weeks ago, And I  say beauties because we love lemon and I love merengue.
The lemon is delicious and fresh at any time so I recommend this recipe.
A little different than a lemon pie but absoultely delicious.
The cream is with cream cheese and ricotta .


Source :  Donna Hay recipes

Ingredients (serves 4)

Shortcrust pastry

1 1/2 cups (250 grams) all purpose flour
1/2 cup (80 grams) confectioner sugar
125 grams unsalted butter ( chilled and chopped)
2 egg yolks
1 tablespoon iced water 

Lemon filling

250 grams cream cheese  chopped and softened
1 cup (200 grams) fresh ricotta
2 eggs
1/2cup caster sugar (superfine)
1/2 cup  fresh lemon juice
1 tablespoon finely grated lemon rind
1 teaspoon cornflour (cornstarch)

Meringue

60 ml water plus 1 tablespoon extra
1/4 teaspoon cream of tartar
1 cup (200 grams) caster superfine sugar
2 whites

Method

To make the pastry, place the flour, icing sugar and butter in a food rocessor and process until the mixture resembles fine breadcrumbs. With the motor running add the egg yolks and iced water and process the mixture just comes together to form a dough.

Turn out onto a clean work surface and bring together to form a ball. Roll out the dough between 2 sheets of baking paper . Refrigerate the pastry for 30 minutes.

Preheat oven to 160° c (325 °F) Using a round pastry cutter cut out 4  rounds, re rolling the pastry if needed add some flour  and line 4  greased 10 cm springform cake tins  leaving 1 cm excess pastry overhanging.
 Refrigerate for 20 minutes.

Prick the base of each pastry case with a fork and line with baking paper. Fill with uncooked beans and bake for 15minutes.
Carefully remove the baking paper and beans and bake for 10 minutes or until the pastry is golden and dry.
Set aside to cool slightly. Set aside.

To make the filling:

Place the cream cheese, ricotta, eggs, sugar lemon juice and lemon rind and process or beat until smooth. Add the cornflour and mix to combine.

Reduce oven to140° (275 F) Pour the filling to the pastry cases and cook for 20 minutes or until just set. Remove and set aside to cool to  room temperature before refrigerating for 30 minutes.

To make the meringue:
  Place the water, cream of tartar and half the sugar in a small saucepan over high heat.
Bring to the boil , reduce heat to medium and cook by 4 minutes.
While the sugar syrup is cooking place the egg whites in the bowl of an electric mixer and beat until stiff peaks form. Add the remaining sugar, one tablespoon at a time until smooth and glossy.

Scrape down the sides of the bowl. Gradually pour the hot sugar syrup in a thin steady tream and beat for 3 minutes or until cool. Spoon the meringue over tyhe cheesecakes and using a kitchen blowtorch lightly torch to serve.




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Cheesecakes de limon y merengue