Recipe: Lemon meringue cheesecake
Lower Hutt’s Dandelion Cafe makes a splendid lemon meringue cheesecake, according to Lianne Hack. ‘‘My husband and I loved [the cafe’s] yummy lemon meringue cheesecake. Its filling is lovely, tart and lemony with a soft meringue topping that was just crunchy on top. It took my hubby right back to his childhood. I would love to have this recipe.’’
We contacted the cafe on her behalf and it happily shared the recipe.
Lemon meringue cheesecake Base:
1 cup gluten-free flour
1⁄2 cup caster sugar
80g melted butter
Combine the flour and sugar, and place in a food processor with the melted butter. Blend until a soft crumb forms. Press firmly into a lined 24cm springform tin and bake at 180 degrees Celsius for 10 minutes or until lightly browned. Allow to cool slightly.
Filling:
400g cream cheese
316g condensed milk
4 egg yolks
4 lemons, juice and rind
Combine all the filling ingredients in a food processor and blend until smooth, then pour over the cooked base.
Meringue:
4 egg whites
1 1⁄4 cup caster sugar
Beat eggs until stiff and slowly add the caster sugar.
Spread over the filling and bake at 180C for 15 to 20 minutes. Dandelion Cafe, 274 Jackson St, Petone, Lower Hutt. Open Monday to Friday 7am to 3pm and Saturday 8am to 3pm.