Lemon Meringue Cheesecake Bars are a delightful twist on classic cheesecake, combining the smoothness of cream cheese with the tang of fresh lemon and the airy lightness of meringue. These bars are an elegant and refreshing dessert that perfectly balances sweetness and acidity, with a buttery graham cracker crust that complements the zesty lemon filling. Perfect for any occasion, this recipe will satisfy cheesecake lovers and citrus fans alike!
Full Recipe:
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
For the Lemon Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 teaspoon salt
For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Directions:
Step 1: Prepare the Crust
- Preheat the oven: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- Make the crust mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly moistened.
- Press into the pan: Press the graham cracker mixture firmly into the bottom of the prepared baking pan to create an even crust layer.
- Bake the crust: Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 2: Prepare the Lemon Cheesecake Filling
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy, about 2 minutes.
- Add the eggs and flavorings: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon juice, lemon zest, and salt, blending until the mixture is smooth.
- Pour over crust: Pour the lemon cheesecake mixture over the baked graham cracker crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake
- Bake: Bake the lemon cheesecake layer for 25-30 minutes, or until the center is just set and doesn’t jiggle.
- Cool completely: Allow the cheesecake to cool to room temperature, then refrigerate for at least 1 hour to firm up before adding the meringue layer.
Step 4: Prepare the Meringue Topping
- Beat the egg whites: In a clean, dry mixing bowl, add the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form.
- Add sugar gradually: Gradually add 1/2 cup sugar, one tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until stiff, glossy peaks form.
- Spread meringue on cheesecake: Spoon the meringue over the chilled lemon cheesecake layer, spreading it evenly with a spatula to cover the surface.
Step 5: Toast the Meringue
- Broil or use a kitchen torch: To toast the meringue, use either a kitchen torch to lightly brown the top or place the pan under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
- Chill before serving: Let the bars cool for a few minutes, then refrigerate for 30 more minutes before slicing. Use a sharp knife to cut into squares and serve.
Nutrition Facts (Per Serving – approximately 12 servings):
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 190mg
- Carbohydrates: 24g
- Fiber: 0g
- Sugars: 18g
- Protein: 3g
Frequently Asked Questions (FAQs)
Q1: Can I substitute the cream cheese with a dairy-free alternative?
Yes! You can use a dairy-free cream cheese substitute to make these bars suitable for those with dairy allergies. However, note that the texture may vary slightly.
Q2: Do I have to add the meringue layer?
No, the meringue is optional. These bars are delicious even without the meringue topping, though it does add an airy sweetness that complements the lemon.
Q3: Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended, as it provides a brighter and fresher flavor. Bottled juice often contains preservatives that can alter the taste.
Q4: How do I store leftover bars?
Leftover bars should be stored in the refrigerator. Place them in an airtight container and enjoy within 3-4 days for the best flavor and texture.
Tips for Making the Best Lemon Meringue Cheesecake Bars
- Soften the cream cheese: Softened cream cheese blends more easily, creating a smooth and creamy filling. Take it out of the fridge at least 30 minutes before mixing.
- Avoid overmixing: When adding the eggs to the filling, mix only until just combined. Overmixing can incorporate too much air, resulting in cracks on the cheesecake.
- Use a clean bowl for meringue: Egg whites whip best in a dry, grease-free bowl. Any trace of fat can prevent the whites from reaching stiff peaks.
- Toast with caution: If broiling the meringue, watch closely to avoid burning. The meringue can brown quickly under the broiler, so keep an eye on it or use a kitchen torch for better control.
- Chill before slicing: For clean-cut squares, refrigerate the bars for at least 30 minutes after adding the meringue topping. This firms up the filling and makes slicing easier.
Storage Tips
Refrigerating
To store leftover lemon meringue cheesecake bars, place them in an airtight container and refrigerate. The bars are best enjoyed within 3-4 days.
Freezing
You can freeze these bars (without the meringue topping) for up to 2 months. Wrap each bar individually in plastic wrap and place them in a freezer-safe container. When ready to serve, let them thaw in the refrigerator overnight. For the best presentation, add the meringue after thawing and toast just before serving.
Conclusion
Lemon Meringue Cheesecake Bars are a delightful treat, offering a refreshing and tangy dessert experience. With a smooth and creamy cheesecake layer, a zesty lemon twist, and a fluffy meringue top, these bars are the perfect balance of flavors and textures. Whether you’re making them for a special event or a weekend dessert, these bars will impress with their combination of flavors. So go ahead, give this recipe a try—you’ll love every lemony, meringue-topped bite! Enjoy!