Lemon Meringue Cheesecake | The Best Lemon Cake Recipe (2024)

FAQs

What happens if you add too much lemon juice to cheesecake? ›

Cutting too much lemon for a recipe can result in a dish that is excessively sour or acidic. This can overpower the other flavors and make the dish unbalanced. It is important to use the right amount of lemon to ensure the desired taste and to avoid ruining the dish.

Lemon meringue cheesecake — one of Costco's latest addition to their bakery dessert roster — is a powerhouse of a hybrid dessert.

The Cheesecake Factory Lemon Meringue Cheesecake (1 slice) contains 120g total carbs, 120g net carbs, 45g fat, 0g protein, and 1170 calories.

Once your cheesecake is chilled, you can wrap it and freeze it as is. Alternatively, you can remove the sides of the springform pan and wrap the cheesecake on the base of the pan or even transfer the cheesecake to a freezer-safe plate or cardboard round for wrapping.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

One of the easiest ways to cut the lemon taste is to balance it with sweetness. Adding a touch of sugar or sweetener can help neutralize the acidity and bring out the natural flavors of lemon. You can try adding a teaspoon of honey, agave syrup, or a sprinkle of powdered sugar to your lemon-infused dishes or drinks.

Yes. The cake and lemon curd portions of this recipe can be assembled and stored, covered, in the fridge for up to three days. Or just wrap cake layers and leave them at room temperature. (You can prepare the cake layers ahead and freeze them for up to a month, too.)

A cream pie is any pie with a custard base (egg, milk, flour). A meringue pie is any pie with a meringue topping. The difference between a lemon cream pie and a lemon meringue is one uses a whipped cream topping (or none at all) and a lemon meringue uses a whipped egg topping.

A new bakery item from Costco has gone viral following the success of the wholesale retailer's peanut butter chocolate pie, and this time it has a creamy citrus flavor. Costco Wholesale released a lemon meringue cheesecake earlier this month that retails for $19.99.

According to the USDA, one slice of lemon meringue pie contains 180 calories, 11g of carbohydrates, 10g of sugar, 4g of fat and 2g of protein. Which means that the sugar makes up for 50% of the calories.

How many calories are in a Marie Callender lemon meringue pie? ›

Flaky made-from-scratch crust makes each bite satisfying. Thaw while you're entertaining or preparing dinner and serve after for a treat that tastes homemade. This box contains one 39-ounce (1,105g) pie with nine recommended servings of 320 calories and 0g of trans fat each.

You can absolutely freeze cheesecake, whether whole or in slices. The fresher it is when you freeze it, the better the results will be. Denser types of cheesecake, like New York-style, are less prone to separation when frozen, unlike lighter, whipped cheesecakes.

There's nothing like a decadent slice of classic New York-style cheesecake to end a delicious meal. Whether homemade or from your favorite bakery, it's best enjoyed chilled and served right out of the fridge.

Cheesecake generally needs to cool and chill before you can enjoy it anyway, so a really good hack is to make it ahead of a dinner, gathering, or event, then just freeze it until it's time to gift or enjoy.

Now that its in there already, you can try adding some dried garlic, oregano, and onion to 'push' that lemon taste away a little. If its only sour add a bit of sugar. Adding a little balsamic vinear, or red wine will help some, as will a small can of tomato paste.

However, too much lemon juice can upset the tummy as well as it can reduce the digestion process which can cause stomach pain as well.

Add the lemon juice 1 tablespoon at a time with a minute in-between. Continue cooking and you will see it curdling.

If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame. Full fat sour cream adds extra moisture and a tangy flavor to the cake. However, you can swap out the sour cream for heavy cream or even full fat Greek yogurt.