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Lemon Meringue Cheesecake
Reviews:
June 23, 2018

Made the cheesecake twice already, big hit with family and friends. The third one is going to be popped in the oven to bake the meringue in a few minutes. A few changes - used a graham crumb crust, and also find that making the batter in the food processor makes it much smoother than using the hand mixer. The lemon curd recipe used the 4 yolks left over from the separated eggs for the meringue, and it does tend to 'weep' a bit down the sides of the cake after baking the meringue. This time, I've frozen the cheesecake and curd, and will try baking the meringue on the frozen cake.

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