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Lemon Meringue Cheesecake
Source: dLife

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

Prep Time: 4 hours
Cook Time: 10 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Meat , 2 Other Carbs , 1/2 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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1 each  Crust, pie, graham cracker, ready to use
24 oz  fat free cream cheese
4 each  raw egg yolks
0.6667 cup  fresh lemon juice
2 tbsp  white all purpose flour
1 cup  sugar
0.3333 cup  cornstarch
0.6667 cup  cold water
2 tsp  grated lemon rind
4 each  egg whites
0 1/4 tsp  cream of tartar
0.3333 cup  powdered sugar
  1. Prepare pie crust; bake as directed. Let cool.
  2. Using electric beaters, combine cream cheese and egg yolks. Beat in lemon juice and flour until smooth.
  3. 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.
  4. 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.

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