Meyer lemons have finally made it to the stores around here. If you aren’t acquainted with them you’re missing out on some great flavor. The skin of the lemon is orangy and the flavor is soft and mellow lemon. There isn’t any of that sharp tang that makes your face pucker up.
Plain, lemony goodness that will leave everyone wanting more. So, I was shopping and I saw a bag of these beauties in the produce area. Have you noticed we no longer have produce aisles anymore? They are produce areas.
Anyway, I snapped them up, brought them home, and put them in the fruit bowl while I decided what to do. There they sat for days making the house smell amazing. I just couldn’t decide between cake, cheesecake, and pie.
So I did all three.
In retrospect I would use lemon cookie crumbs as the crust. I suggest you do, too. I just didn’t like the way that the texture worked with the rest of the dessert. If you want to use a cake layer then bake your favorite lemon cake in a thin layer in a 9 – 10 inch pan. You’ll pour the cheesecake batter over the cake and bake as directed. I still think that the lemon cookies are the way to go.
The meringue is a standard meringue. It goes on after the Meyer lemon curd so you can’t put it in the oven. I used a propane plumber’s torch to brown it. Sure you can get one of those cute little brulee torches but they are more expensive and you’ll go through them like crazy. I like my plumber’s torch for a couple of reasons. It makes me feel powerful and it does keep my family on edge just enough to wonder if I could get violent. It sort of gives me an intimidation factor – very necessary when you live in my family, trust me.
In 2010 my daughter and I went out to lunch. Her youngest daughter, Isabella, was with us and kept reaching for Erin’s lemon. We finally gave her one and she really did eat it but….
Anyway, this cheesecake uses my basic recipe so you know it works. It’s dense and creamy with a bright lemon flavor in the cheesecake and in the lemon curd that’s snuggled under that lofty meringue. I am writing the recipe with a lemon crumb crust even though the images show cake. I have also switched to a 9 or 10 inch springform because so many people had trouble with there being too much batter for the eight inch one. Maybe I taste the batter a little too much while I am making it?