Keto Lemon Meringue Cheesecake. This lemon meringue pie is a hit at every family function and get-together! It ties together old school, home-cooked tastes with a keto-friendly twist. Although this dessert is a little more difficult than our Blueberry Cheesecake Squares, it's foolproof if you follow the directions carefully.
You have the option to make this cheesecake plain or lemon flavored. This Lemon Meringue Cheesecake is made with a buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! This Keto Lemon Meringue Custard recipe makes creamy individual lemon custards topped with clouds of toasted meringue. You can have Keto Lemon Meringue Cheesecake using 16 ingredients and 15 steps. Here is how you cook that.
Ingredients of Keto Lemon Meringue Cheesecake
- Prepare of Cheesecake Base.
- It's 150 g of Almond Flour.
- It's 3 Tbsp of Erythritol.
- It's 4 Tbsp of Butter.
- Prepare of Cheesecake.
- Prepare 4 of Eggs.
- It's 600 g of Cream Cheese.
- Prepare 1 Cup of Sour Cream.
- Prepare 1 Cup of Erythritol.
- Prepare 1/4 Cup of Freshly Squeezed Lemon Juice.
- It's of Zest from 1 Lemon.
- Prepare 2 Tsp of Vanilla Essence.
- You need of Meringue.
- You need 4 of Egg Whites.
- Prepare 1/2 Cup of Erythritol.
- Prepare 1/4 Tsp of Cream of Tartar.
This Lemon Meringue Cheesecake is smooth & creamy with a crunchy graham cracker crust & toasted meringue topping! This Lemon Meringue Cheesecake is the dreamiest thing I've made in a long time. It's one of those recipes that make you do a little dance after eating the first bite! My triple lemon meringue cheesecake with torched meringue topping, lemon zest, lemon crust and home-made lemon curd is a lemon dream come true!
Keto Lemon Meringue Cheesecake instructions
- Preheat oven to 180°C and line a 9 inch spring form baking pan..
- Melt butter..
- Mix in almond flour and Erythritol..
- Press into baking pan..
- Whisk the cream cheese, sour cream and Erythritol until completely combined and consistency is smooth..
- Whisk in the eggs one at a time..
- Mix in the lemon juice, the zest and the vanilla essence..
- Pour onto the base and bake for 1 hour..
- Leave to cool and then refrigerate for a couple of hours or until completely cooled..
- Then, preheat oven to 180°C..
- Meringue: Whisk the egg whites until light and fluffy..
- Add the Erythritol and whisk until stiff peaks form..
- If you are using lemon curd (see my recipe http://cookpad.com/uk/recipes/11545347-keto-lemon-curd) spread a thin layer over the cheesecake..
- Now pour the egg whites (meringue mix) over the cheesecake and bake for 8 to 10 minutes..
- Let it cool a little and then placr in refrigerator for an hour..
A truly decadent dessert, this lemon cheesecake is so light and fluffy, it feels and tastes like a lemon cloud! Free carb counter and keto diet tracker for the low carb and ketogenic diet. This no bake lemon cheesecake is indulgently sweet and creamy with a zesty kick of citrus. The sumptuous topping is rich in flavour and fats. A simple keto lemon meringue pie that's dairy-free, nut-free, and gluten-free.
