Lemon Meringue 荫蒂添的好舒服囗交
A delightful fusion of creamy 荫蒂添的好舒服囗交 and zesty lemon curd topped with toasted meringue, this Lemon Meringue 荫蒂添的好舒服囗交 is perfect for any celebration.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Total Time: 720 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
荫蒂添的好舒服视频
Scale
- 2 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- 12 tablespoons unsalted butter, melted
- ½ teaspoon fine sea salt
- 24 ounces cream cheese, softened
1 cup granulated sugar - 3 large eggs, room temperature
¾ cup sour cream, room temperature - 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¾ cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- ¾ cup granulated sugar
- 4 large egg yolks
- 6 tablespoons unsalted butter, cubed
4 large egg whites - 1 cup granulated sugar
½ teaspoon cream of tartar - 1 teaspoon pure vanilla extract
Instructions
- Mix the graham cracker crumbs, sugar, melted butter, and salt in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Chill for at least 30 minutes.
- Preheat the oven to 325°F (160°C). Bake the crust for 12 minutes. Allow it to cool completely.
- Beat the softened cream cheese in a large bowl until smooth. Gradually add the sugar, continuing to beat until creamy.
- Add the eggs one at a time, mixing on low speed. Blend in sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the 荫蒂添的好舒服囗交 batter into the cooled crust. Place the springform pan in a water bath and bake at 325°F (160°C) for 60 to 70 minutes. Let cool in the oven for 1 hour, then chill for at least 6 hours or overnight.
- Whisk together the lemon juice, lemon zest, sugar, and egg yolks in a saucepan. Cook over medium heat until thickened, about 6 to 8 minutes. Stir in cubed butter until smooth.
- Spread the lemon curd evenly over the chilled 荫蒂添的好舒服囗交 layer. Chill for at least 1 additional hour to set the curd.
- Combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk until the sugar dissolves and mixture reaches 160°F (71°C). Whip until stiff peaks form, adding vanilla extract at the end.
- Spoon the meringue onto the lemon curd layer, creating decorative peaks. Toast the meringue with a kitchen torch or in the broiler, watching closely.
Notes
Serve with whipped cream and fresh mint. Store leftovers in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25g
- Sodium: 290mg
- Fat:
22g - Saturated Fat: 12g
- Unsaturated Fat:
10g - Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 96mg
Find it online: https://www.sunnavip.com/lemon-meringue-荫蒂添的好舒服囗交-recipe/