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A Lemon Meringue Pie Recipe Oh So Citrusy! |HOMEMADE| The BEST CITRUS Meringue Pie| Southern Recipe
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Lemon Meringue Cheesecake Totally From Scratch
For the Crust:
1/3 cup of fresh lemon zest
2 1/2 cups of Graham Cracker Crumbs
1 1/2 cup of melted butter
1 tsp of Lemon extract
Mix all well
Press your crust down and halfway up the sides of a 9 by 13 springform pan. Bake at 350 for about 12 minutes. Let cool 10 minutes with oven door open and oven off then set to the side on counter.
For Filling:
3 packages of cream cheese
1 cup of sugar
3 Tablespoons of All purpose flour
Mix on low in your Kitchen Aid to avoid air bubbles that cause cracks in your cheesecake.
Now Add:
1 teaspoon of lemon extract
1 teaspoon of vanilla extract
1/3 cup of lemon zest
1 cup of sour cream
Eggs should be at room temperature. Have 4 eggs and add one at a time about a minute apart. Pour into pie crust.
Bake in oven at 45 minutes
8 tablespoons of fresh lemon juice
4 teaspoons of grated lemon zest
1/2 cup sugar
8 large egg yolks
1/4 cup salted butter
Using a double boiler bring to a soft boil until starts to thicken. Remove and let cool a little. Add the extra 1/3 cup lemon zest. Pour over top of cheesecake. Put in refrigerator to chill overnight. Make the meringue topping the next morning.
Meringue topping:
1 cup and a half of sugar
1 tsp cream of tartar
1 teaspoon of lemon extract
6 egg whites
Blend in Kitchen Aid until stiff peaks form. Pile on your cheesecake and then broil in oven until lightly browned.
For the Crust:
1/3 cup of fresh lemon zest
2 1/2 cups of Graham Cracker Crumbs
1 1/2 cup of melted butter
1 tsp of Lemon extract
Mix all well
Press your crust down and halfway up the sides of a 9 by 13 springform pan. Bake at 350 for about 12 minutes. Let cool 10 minutes with oven door open and oven off then set to the side on counter.
For Filling:
3 packages of cream cheese
1 cup of sugar
3 Tablespoons of All purpose flour
Mix on low in your Kitchen Aid to avoid air bubbles that cause cracks in your cheesecake.
Now Add:
1 teaspoon of lemon extract
1 teaspoon of vanilla extract
1/3 cup of lemon zest
1 cup of sour cream
Eggs should be at room temperature. Have 4 eggs and add one at a time about a minute apart. Pour into pie crust.
Bake in oven at 45 minutes
8 tablespoons of fresh lemon juice
4 teaspoons of grated lemon zest
1/2 cup sugar
8 large egg yolks
1/4 cup salted butter
Using a double boiler bring to a soft boil until starts to thicken. Remove and let cool a little. Add the extra 1/3 cup lemon zest. Pour over top of cheesecake. Put in refrigerator to chill overnight. Make the meringue topping the next morning.
Meringue topping:
1 cup and a half of sugar
1 tsp cream of tartar
1 teaspoon of lemon extract
6 egg whites
Blend in Kitchen Aid until stiff peaks form. Pile on your cheesecake and then broil in oven until lightly browned.
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