Description
Buttery shortbread crust, tangy lemon cheesecake, and fluffy toasted meringue—all in one bite-sized treat! These elegant cups are perfect for parties, brunch, or a citrusy dessert craving.
Ingredients
Crust
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1 cup shortbread cookie crumbs (~10 cookies)
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3 tbsp melted butter
Cheesecake Filling
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8 oz cream cheese, softened
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¼ cup sugar
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1 large egg
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2 tbsp lemon zest
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3 tbsp lemon juice
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½ cup lemon curd (store-bought or homemade)
Meringue Topping
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3 egg whites, room temperature
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¼ cup sugar
(Optional: Torch for toasting meringue!)
Instructions
1. Make the Crust
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Preheat oven to 325°F (160°C). Line a muffin tin with 12 liners.
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Mix cookie crumbs and melted butter, then press 1 tbsp into each liner.
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Bake for 8 minutes, then cool.
2. Prepare the Cheesecake
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Beat cream cheese and sugar until smooth (~2 mins).
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Add egg, lemon zest, and lemon juice; mix until combined.
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Spoon 1 tbsp cheesecake batter over each crust.
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Top with 1 tsp lemon curd, then swirl gently with a toothpick.
3. Bake
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Bake 15-18 minutes until set but slightly jiggly. Cool completely.
4. Make the Meringue
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Whip egg whites to soft peaks, then gradually add sugar until stiff peaks form.
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Pipe or spoon meringue onto cooled cups.
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Toast with a torch or broil 1-2 minutes (watch closely!).