Mini Lemon Meringue Cheesecakes: A Bite-Sized Citrus Delight!”

Step 3: Prepare the Cheesecake Filling

6. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This should take about 2-3 minutes.
7. Add the sugar: Gradually add the granulated sugar, beating until combined and smooth.
8. Add eggs: Add the eggs, one at a time, mixing well after each addition.
9. Mix in the sour cream and vanilla: Stir in the sour cream and vanilla extract until smooth.
10. Add the lemon juice and zest: Mix in the fresh lemon juice and zest to add a zesty lemon flavor to the cheesecake filling.
11. Fill the muffin tin: Spoon the cheesecake filling evenly into each muffin cup, filling them almost to the top. Tap the muffin tin gently on the counter to remove any air bubbles.

Step 4: Bake the Cheesecakes

12. Bake the cheesecakes: Place the muffin tin in the oven and bake for 20-25 minutes, or until the edges are set and the centers are just slightly jiggly. Don’t overbake; the center will firm up as it cools.
13. Cool the cheesecakes: Remove the cheesecakes from the oven and allow them to cool in the tin for 10 minutes. Then, transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours to let them set fully.

Step 5: Make the Lemon Curd

14. Cook the lemon curd: In a small saucepan, combine the fresh lemon juice, lemon zest, and sugar. Heat over medium heat, stirring until the sugar dissolves.
15. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot lemon mixture into the yolks while whisking constantly to prevent curdling.
16. Combine the yolks and lemon mixture: Pour the yolk mixture back into the saucepan with the remaining lemon mixture. Cook over low heat, whisking constantly until the curd thickens and coats the back of a spoon, about 5-7 minutes.
17. Add the butter: Remove from heat and whisk in the cubed butter until smooth. Allow the lemon curd to cool completely before using.

Step 6: Make the Meringue

18. Beat the egg whites: In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form.
19. Add sugar gradually: Gradually add the granulated sugar, about 1 tablespoon at a time, and continue to beat until stiff, glossy peaks form. This should take about 3-5 minutes.
20. Add vanilla: Beat in the vanilla extract for extra flavor.

Step 7: Assemble the Mini Lemon Meringue Cheesecakes

21. Top with lemon curd: Once the cheesecakes are fully chilled, spoon about 1-2 teaspoons of the lemon curd onto each cheesecake.
22. Top with meringue: Spoon a generous amount of meringue over the lemon curd, creating a decorative swirl or peak with a spatula.
23. Toast the meringue: Using a kitchen torch, gently toast the meringue until golden brown, being careful not to burn it. If you don’t have a torch, you can also place the cheesecakes under the broiler for 1-2 minutes, watching them closely.

Step 8: Serve and Enjoy!

24. Serve: Allow the cheesecakes to cool slightly before serving. These mini lemon meringue cheesecakes are the perfect bite-sized citrus delight!

Equipment Needed:

• Muffin tin
• Cupcake liners
• Electric mixer
• Mixing bowls
• Small saucepan
• Whisk
• Kitchen torch (or broiler)
• Spoon or spatula

Recipe Variations:

• Lemon-Lime Meringue Cheesecake: Mix equal parts fresh lemon and lime juice to create a citrusy variation for your cheesecakes.
• Berry Lemon Meringue Cheesecake: Add fresh raspberries or blueberries on top of the lemon curd before adding the meringue for an added burst of color and flavor.
• Gluten-Free Crust: Substitute the graham cracker crumbs with gluten-free graham cracker crumbs or almond flour for a gluten-free version.

Frequently Asked Questions (FAQs):

Q: Can I use store-bought lemon curd instead of making my own?
A: Yes, you can use store-bought lemon curd for a shortcut. However, homemade lemon curd adds a fresh, richer flavor that really elevates the mini cheesecakes.

Q: Can I freeze mini lemon meringue cheesecakes?
A: Yes, you can freeze the cheesecakes before adding the meringue topping. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight, and then top with freshly made meringue before serving.

Q: How long can I store these mini cheesecakes?
A: These cheesecakes can be stored in the refrigerator for up to 3-4 days. Just be sure to cover them tightly to prevent the meringue from absorbing moisture.

Q: Can I make the meringue ahead of time?
A: Meringue is best made fresh, as it can lose its structure and become watery if stored for too long. If you need to make it ahead, store it in an airtight container at room temperature for up to a few hours.

Notes:

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and butter are at room temperature for smooth, lump-free filling and meringue.
• Meringue Tip: Be careful when toasting the meringue; it can burn quickly. If using the broiler, keep a close watch to prevent over-browning.

Nutritional Info (Per Serving):

• Calories: 320 kcal
• Fat: 24g
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 20g
• Protein: 5g

Conclusion:

These Mini Lemon Meringue Cheesecakes are a stunning, delicious way to enjoy the tangy sweetness of lemon meringue pie in a small, portable form. With a buttery graham cracker crust, a creamy cheesecake filling, zesty homemade lemon curd, and a light and fluffy meringue topping, these bite-sized treats are sure to impress. Whether you’re serving them at a party, giving them as a gift, or enjoying them as a sweet personal indulgence, these mini cheesecakes are the perfect dessert to brighten up any occasion.