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Easy Lemon Meringue Cheesecake

Ingredients

  • Crust:
  • 1 - 1/2 cups (375 mL) Robin Hood Original All Purpose Flour
  • 1/2 cup (125 mL) icing sugar
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) butter, cut into 1/2
  • Cheesecake:
  • 4 pkgs (250 g each) cream cheese, softened
  • 1 can (300 mL) Eagle Brand Regular or Low Fat Sweetened Condensed Milk
  • 6 egg yolks
  • 1/3 cup (75 mL) Robin Hood Original All Purpose Flour
  • 1/3 cup (75 mL) lemon juice
  • 3 tbsp (45 mL) lemon zest
  • Meringue:
  • 6 egg whites
  • 1 cup (250 mL) sugar

Directions

  1. Preheat oven to 300°F (150°C). Grease 10” (25cm) springform pan.
  2. CRUST: Combine flour, icing sugar and salt in a large bowl. Cut in butter with your clean hands, pastry blender or 2 knives until mixture is combined. Press firmly onto bottom of prepared pan.
  3. CHEESECAKE: Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg yolks, flour, lemon juice and zest. Mix well. Pour into prepared pan.
  4. Bake in preheated oven 45-50 minutes or until set. Cool thoroughly and chill 4 hours or overnight.
  5. MERINGUE: Preheat oven to 375°F (190°C).
  6. Place egg whites in bowl of electric mixer. Beat until soft peaks form. Gradually beat in sugar and continue beating until glossy and stiff peaks form. Spread meringue over chilled cheesecake.
  7. Bake in preheated oven 8-10 minutes or until tips of meringue are lightly brown
Tip: For easy slicing, dip your sharp knife into warm water.
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Easy Lemon Meringue Cheesecake

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Ingredients

  • Crust:
  • 1 - 1/2 cups (375 mL) Robin Hood Original All Purpose Flour
  • 1/2 cup (125 mL) icing sugar
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) butter, cut into 1/2
  • Cheesecake:
  • 4 pkgs (250 g each) cream cheese, softened
  • 1 can (300 mL) Eagle Brand Regular or Low Fat Sweetened Condensed Milk
  • 6 egg yolks
  • 1/3 cup (75 mL) Robin Hood Original All Purpose Flour
  • 1/3 cup (75 mL) lemon juice
  • 3 tbsp (45 mL) lemon zest
  • Meringue:
  • 6 egg whites
  • 1 cup (250 mL) sugar

Directions

  1. Preheat oven to 300°F (150°C). Grease 10” (25cm) springform pan.
  2. CRUST: Combine flour, icing sugar and salt in a large bowl. Cut in butter with your clean hands, pastry blender or 2 knives until mixture is combined. Press firmly onto bottom of prepared pan.
  3. CHEESECAKE: Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg yolks, flour, lemon juice and zest. Mix well. Pour into prepared pan.
  4. Bake in preheated oven 45-50 minutes or until set. Cool thoroughly and chill 4 hours or overnight.
  5. MERINGUE: Preheat oven to 375°F (190°C).
  6. Place egg whites in bowl of electric mixer. Beat until soft peaks form. Gradually beat in sugar and continue beating until glossy and stiff peaks form. Spread meringue over chilled cheesecake.
  7. Bake in preheated oven 8-10 minutes or until tips of meringue are lightly brown
Tip: For easy slicing, dip your sharp knife into warm water.