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Easy Lemon Meringue Cheesecake

  • Makes: 16 servings  
  • Freezes: cheesecake without the meringue 
  • Preparation Time: 20 minutes, plus chilling time 
  • Baking Time: 50 minutes plus 10 minutes for meringue 

Ingredients

Crust

1 ½ cups375 ml Robin Hood® Original All Purpose Flour

1/2 cup125 ml icing sugar

1/4 tsp1 ml salt

½ cup125 ml butter, cut into ½” (1.3 cm) cubes

Cheesecake

4 pkgs250g each cream cheese, softened

1 can300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

6 egg yolks

1/3 cup75 ml Robin Hood Original All Purpose Flour 

1/3 cup75 ml lemon juice 

3 tbsp45 ml lemon zest

Meringue

6 egg whites

1 cup250 ml sugar

Directions

  1 Preheat oven to 300°F (150°C).  Grease 10” (25 cm) springform pan.

  2 CRUST: Combine flour, icing sugar and salt in a large bowl. Cut in butter with your clean hands, pastry blender or 2 knives until mixture is combined. Press firmly onto bottom of prepared pan.

  3 CHEESECAKE: Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg yolks, flour, lemon juice and zest. Mix well. Pour into prepared pan.

  4 Bake in preheated oven 45 - 50 minutes or until set. Cool thoroughly and chill 4 hours or overnight.

  5 MERINGUE: Preheat oven to 375°F (190°C).

  6 Place egg whites in bowl of electric mixer. Beat until soft peaks form. Gradually beat in sugar and continue beating until glossy and stiff peaks form. Spread meringue over chilled cheesecake.

  7 Bake in preheated oven 8 - 10 minutes or until tips of meringue are lightly brown.

Tip(s)

For easy slicing dip your sharp knife into warm water.


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