Mini Lemon Treats (Print Version)
# Ingredients:
01 -
2 large eggs.
02 -
3 large egg whites.
03 -
3/4 cup granulated sugar (150g).
04 -
1/4 teaspoon cream of tartar.
05 -
Pinch of kosher salt.
06 -
3/4 cup graham cracker crumbs (90g).
07 -
1/4 teaspoon kosher salt.
08 -
3 tablespoons unsalted butter, melted (40g).
09 -
12 ounces cream cheese, softened (350g).
10 -
1/2 cup granulated sugar (100g).
11 -
1 tablespoon all-purpose flour.
12 -
1/4 cup sour cream (60g).
13 -
1 teaspoon vanilla extract.
14 -
Zest of 1 lemon.
15 -
1/4 cup freshly squeezed lemon juice (60ml).
# Instructions:
01 -
Set oven to 320°F (160°C). Grab a muffin pan and add 12 liners.
02 -
Combine graham crumbs, melted butter, and salt. Firmly press into liners. Bake for 5 minutes, then let cool.
03 -
Whip cream cheese until creamy. Stir sugar and lemon zest together, then blend into cream cheese with the flour. Beat until it feels light.
04 -
Mix in sour cream, vanilla, and fresh lemon juice until fully combined.
05 -
Blend eggs in one by one, just until the mix is combined.
06 -
Spoon the mixture into the liners evenly. Bake for 18-20 minutes or until the centers move slightly when shaken.
07 -
Allow to cool to room temperature before chilling in the fridge for at least 3 hours.
08 -
In a bowl over simmering water, gently heat egg whites, sugar, salt, and cream of tartar.
09 -
Whisk for 5-10 minutes until the temperature reaches 160°F (71°C).
10 -
With a mixer, beat until stiff and shiny peaks form, which can take 5-8 minutes.
11 -
Pipe the finished meringue on top of the chilled cheesecakes.
12 -
Lightly toast the meringue with a kitchen torch for a golden finish.
# Notes:
01 -
Keep refrigerated for up to 3 days.
02 -
Freeze the cheesecakes before adding meringue.
03 -
The cream of tartar adds stability to the meringue but isn't required.
04 -
When finished baking, slight jiggle in the center is fine.
05 -
Let ingredients warm up to room temperature before starting.