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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Meringue Cheesecake

Source: dLife

A smooth and delicate cream cheese and lemon cheesecake topped with delicate meringue.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	213.4

Total Carbs	36.0 g

Dietary Fiber	0.1 g

Sugars	24.8 g

Total Fat	5.7 g

Saturated Fat	1.4 g

Unsaturated Fat	0.2 g

Potassium	79.5 mg

Protein	5.1 g

Sodium	167.9 mg

Dietary Exchanges 5.7 Fat, 0.1 Fruits, 0.1 Meat, 1.7 Other Carbs, 0.1 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each Crust, pie, graham cracker, ready to use 24.0
24 oz fat free cream cheese 4.0
4 each raw egg yolks 0.6667
0.6667 cup fresh lemon juice 2.0
2 tbsp white all purpose flour 1.0
1 cup sugar 0.3333
0.3333 cup cornstarch 0.6667
0.6667 cup cold water 2.0
2 tsp grated lemon rind 4.0
4 each egg whites 0.25
0 1/4 tsp cream of tartar 0.3333
0.3333 cup powdered sugar

Directions

Prepare pie crust; bake as directed. Let cool.
Using electric beaters, combine cream cheese and egg yolks. Beat in lemon juice and flour until smooth.
Combine sugar and cornstarch in a pot and whisk in water and lemon rind. Heat over medium heat, whisking continually until boiling. Boil 1 minute, stirring continually. Take off of heat and mix in cheese mixture, stirring until fully combined. Spoon hot mixture into crust.
Whip egg whites and cream of tartar until foamy. Beat in powdered sugar, beating to form stiff beats. Spoon meringue over top of pie spreading evenly. Bake at 425 degrees F 10 minutes or until lightly browned. Let cool. Chill at least 4 hours before slicing.