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Lemon Meringue Cheesecake
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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