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Lemon Meringue Cheesecake
February 23, 2018

This is a good cheesecake, if somewhat time consuming to make. The cheesecake itself is probably the best part for me, and I might just make the cheesecake portion in the future and leave off the curd and meringue. (Just a tip--if you make homemade curd, don't use a metal bowl! It will leave the curd with metallic taste---use a glass bowl. No plastic either!) I'm really fond of the fact that this cheesecake wasn't baked with a water bath. It gives it a nicer, denser texture--which I really prefer. I baked the meringue for about 12 minutes, and it was browned, but the middle was still kind of soft. It could of probably baked a little longer, but I was afraid of the peaks burning. Overall, I would make it again with a few minor changes. It was a learning experience for me lol.

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