🋠Mini Lemon Meringue Cheesecakes ðŸ°

These bite-sized lemon cheesecakes are a perfect balance of tangy
lemon curd, creamy cheesecake, and fluffy meringue, making them an
ideal Spring dessert! Easy to make and sure to impress, they combine
all the flavors of lemon meringue pie in a mini, individual form.

Ingredients
Crust:
24 Nilla wafer cookies ðŸª
2 tsp granulated sugar ðŸš
3 tbsp unsalted butter, melted 🧈
Filling:
12 oz cream cheese, softened 🧀
cup granulated sugar ðŸš
2 tbsp sour cream ðŸ¶
tsp salt 🧂
2 tbsp fresh lemon juice ðŸ‹
1 tsp lemon zest ðŸ‹
1 large egg 🥚
Lemon Curd:
2 large egg yolks ðŸ³
cup granulated sugar ðŸš
2 tbsp lemon juice ðŸ‹
1 tsp lemon zest ðŸ‹
2 tbsp unsalted butter, cubed 🧈
Meringue:
2 large egg whites ðŸ³
cup granulated sugar ðŸš
â…› tsp cream of tartar
tsp vanilla extract ðŸ¦

Instructions
Prepare the Crust:
Preheat oven to 350F (175C). Lightly grease a mini cheesecake pan.

In a food processor, combine Nilla wafer cookies, granulated sugar,
and melted butter.
Divide mixture among cheesecake cavities, using a small cookie scoop
to add one portion to each cavity. Press down firmly to create an even
layer.

Bake for 5 minutes, then reduce oven temperature to 325F (165C).

Make the Cheesecake Filling:
In the bowl of a stand mixer, beat together cream cheese and sugar
until smooth.

Add sour cream, lemon juice, and lemon zest, and mix until combined.

Add egg and mix until the batter is smooth and streak-free.

Spoon a heaping medium scoop of filling into each cheesecake cavity.

Bake for 15-18 minutes, or until the cheesecakes are set.

Let cool to room temperature, then transfer to the refrigerator for
6-12 hours or more.

Prepare the Lemon Curd:
In a double boiler over simmering water, whisk together egg yolks,
sugar, lemon juice, lemon zest, and butter for 8-10 minutes.

Press through a fine mesh strainer into a small bowl to remove any
solids.

Cover with plastic wrap, pressing it against the surface to avoid a
skin forming, and refrigerate until fully chilled.

Prepare the Meringue:
In a metal bowl over simmering water, combine egg whites, sugar, and
cream of tartar. Whisk for several minutes until the sugar dissolves
and the mixture is warm.

Transfer the bowl to a stand mixer and beat on low, increasing to high
speed until stiff peaks form and the meringue is glossy (about 5
minutes).

Add vanilla extract and mix well.

Transfer the meringue to a piping bag fitted with your desired tip.

Assemble the Cheesecakes:
Carefully remove the mini cheesecakes from the pan, discarding the
disc on the bottom of each.

Using a piping bag or spoon, add 1-2 tsp of lemon curd to the center
of each cheesecake.

Pipe the meringue on top of the cheesecakes.

Use a kitchen torch to lightly brown the meringue topping.

Serve:
Serve immediately or refrigerate until ready to enjoy. Store any
leftovers in the refrigerator.

Enjoy your Mini Lemon Meringue Cheesecakes, a delightful blend of
creamy, tangy, and sweet flavors, all in a bite-sized form!
ðŸ‹âœ¨

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