Skip to main content

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.




print recipe





Cheesecakes de limon y merengue










Comments

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter. And  this is  the first and only apricot's tart I made this season. This tart  can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)  1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs  100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds  Pate sablee recipe  ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and  slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...

Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie , usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one. Try this classic recipe with chicken, mixed vegetables and a flaky pie crust. Also is a great way to turn leftover chicken and veggies in a new delicious dish! Adapted from : Sally baking addiction Ingredients Pie crust 2 and 1/2 cups all purpose flour  (about 340 grams) 1 teaspoon salt 7 tablespoons unsalted butter chilled and cubed 1/2 cup Ice water (maybe you need a little more water) Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter. method Mix the flour and salt together in a large bowl. Add the butter. Using a pastry cutter or yours hands add the butter into the mixture until it resembles  coarse meal. Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins  to form large clumps.  Transfer th...