Lemon Drop Meringue Cheesecake brings the sunshine of spring into a dessert. Creamy cheesecake with a lemon boozy filling will wake you...
Let’s have a conversation about boozy desserts shall we? I feel like they fall into two camps, the first being the one that gets you a little buzzed while still satisfying your sweet tooth and the other merely compliments the dessert without tasting the alcohol that’s in there. However, it is most definitely there, friends, and shouldn’t be consumed by anyone under legal drinking age.
I tend to go back and forth with the level of intensity but with my desire for springtime baking already reaching peak levels, this dessert called for subtle touches.
Spring desserts of course, in my mind, equate to bright flavors, fruits, lemons, pies, and anything that doesn’t sit too heavy in your stomach. Which is exactly why I wanted to make pie – yes, I know, what is sitting in front of you isn’t pie.
You see, every time I make pie, I forget that we aren’t friends. It probably also didn’t help that my first attempt at lemon meringue pie had some added vodka in it. The filling didn’t like that addition and ended up a soupy mess. I was done with pie; instead I was going to make something I knew I couldn’t mess up; something that was bred into me, something that every New Yorker should know how to make.
Some might argue that cheesecake is a heavy dessert, but this one isn’t as dense as the usual New York style cheesecakes. This cake has a creamy tart filling thanks to plenty of fresh lemon juice, zest and some Greek yogurt. To make it extra special, I added that beautiful glossy meringue topping because if I couldn’t put it on my pie it was going to go on my cheesecake! The only thing you need to go with it is an actual lemon drop martini for a perfect finish at the end of the night!
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