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Serve chilled with fresh lemon slices or a dusting of powdered sugar.
Store covered in the refrigerator for up to 4 days.
Do not freeze once topped with meringue; the texture may become grainy.
Variations:
Add a layer of lemon curd between the cheesecake and meringue for extra citrus zing.
Use a vanilla wafer or shortbread crust instead of graham crackers.
Infuse the filling with a touch of lavender for a floral twist.
FAQ:
Can I make this cheesecake ahead of time?
Yes. Prepare the cheesecake a day in advance and top with meringue just before serving or a few hours prior.
Is it possible to use store-bought meringue?
Freshly made meringue is recommended for best texture and flavor, but stabilized store-bought options may work in a pinch.
Can I use low-fat cream cheese?
Full-fat cream cheese is preferred for a rich texture, but low-fat versions can be used with slight differences in creaminess.
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