Lemon Meringue Cheesecake Cookie Cups

Ingredients

Crust

• 1 cup shortbread cookie crumbs (~10 cookies)
• 3 tbsp melted butter

Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 large egg
• 2 tbsp lemon zest
• 3 tbsp lemon juice
• ½ cup lemon curd (store-bought or homemade)

Meringue Topping

• 3 egg whites, room temperature
• ¼ cup sugar

(Optional: Torch for toasting meringue!)

Step-by-Step Instructions

1. Make the Crust

1. Preheat oven to 325°F (160°C). Line a muffin tin with 12 liners.
2. Mix cookie crumbs and melted butter, then press 1 tbsp into each liner.
3. Bake for 8 minutes, then cool.

2. Prepare the Cheesecake

4. Beat cream cheese and sugar until smooth (~2 mins).
5. Add egg, lemon zest, and lemon juice; mix until combined.
6. Spoon 1 tbsp cheesecake batter over each crust.
7. Top with 1 tsp lemon curd, then swirl gently with a toothpick.

3. Bake

8. Bake 15-18 minutes until set but slightly jiggly. Cool completely.

4. Make the Meringue

9. Whip egg whites to soft peaks, then gradually add sugar until stiff peaks form.
10. Pipe or spoon meringue onto cooled cups.
11. Toast with a torch or broil 1-2 minutes (watch closely!).

Pro Tips

Room temp ingredients – Prevents lumps in cheesecake.
No torch? Broil meringue 6 inches from heat for 60 seconds.
Extra lemon kick? Add ½ tsp lemon extract to the filling.

Variations

• Berry Swirl: Replace lemon curd with raspberry jam.
• Coconut Lime: Use lime zest/juice + toasted coconut in crust.
• Mini Pies: Make in a 4-inch tart pan instead.

Storage

• Fridge: Keep covered for 3 days (add meringue fresh).
• Freeze: Without meringue for 1 month (thaw in fridge).

Yield: 12 cups

Perfect for: Easter, baby showers, or a sunny afternoon pick-me-up!