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Gordon Ramsay Lemon Meringue Cheesecake

Savor the perfection of Gordon Ramsay’s Lemon Meringue Cheesecake,a culinary masterpiece blending a pre-baked crust, luscious lemon filling, and ethereal meringue. With just 20 minutes to prep and 10 to bake, indulge in a 9-inch delight that epitomizes Ramsay’s culinary finesse in a swift 50 minutes.

Gordon Ramsay Lemon Meringue Cheesecake
Gordon Ramsay Lemon Meringue Cheesecake

More Rordon Ramsay Recipe:

💗 Why You’ll Love Lemon Meringue Cheesecake Recipe:

  • Lively Fusion: Experience the lively dance of zesty lemon custard and fluffy meringue, a perfect culinary duet.
  • Textural Elegance: The pre-baked crust introduces a delightful crunch, elevating the creamy cheesecake to a realm of textural perfection.
  • Chef’s Expertise: Gordon Ramsay’s touch guarantees not just a dessert but a visual and gastronomic masterpiece, showcasing his culinary finesse.

❓ What Is Gordon Ramsay Lemon Meringue Cheesecake Recipe?

Gordon Ramsay’s Lemon Meringue Cheesecake is a pre-baked pie crust, a luscious lemon custard made with sugar, flour, cornstarch, water, lemon juice, zest, butter, and egg yolks, topped with a heavenly meringue crafted from cornstarch, water, cream of tartar, sugar, and egg whites

Gordon Ramsay Lemon Meringue Cheesecake
Gordon Ramsay Lemon Meringue Cheesecake

🍋 Gordon Ramsay Lemon Meringue Cheesecake Ingredients

  • 1 9-inch pre-baked pie crust
  • 1 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup lemon juice
  • 1 Tablespoon lemon zest (about 1 large lemon)
  • 2 Tablespoons unsalted butter
  • 4 large egg yolks , beaten

For the Meringue

  • 1 Tablespoon cornstarch
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 1/3 cup granulated sugar
  • 4 large egg whites , room temperature*

🥧 How To Make Gordon Ramsay Lemon Meringue Cheesecake

For the Lemon Filling:

  • Set the egg whites and yolks away.
  • Mix together 1 cup of sugar, flour, cornstarch, and salt in a medium-sized pot. Add the water, lemon juice, and lemon zest, and mix well. 
  • Stir the mixture often while cooking over medium-high heat until it starts to boil. Take it off the heat and add the butter. 
  • Beat the egg whites in a small bowl. Put a small amount of the hot sugar mixture into the egg yolk mixture and mix it well with a whisk. Add a little of the hot mixture at a time to the egg mixture to cool it. This will keep the egg yolks from cooking.
  •  Add a few more spoonfuls at a time each time you do it. In the pot, whisk the egg yolk mixture back into the sugar mixture that is still there. 
  • Bring to a boil, then keep cooking while turning all the time until it gets thick. Take it off the heat. Fill the pie base that has been baked.

For the Meringue:

  1. Ensure the oven is preheated to 350°F for optimal baking conditions.
  2. Use a small saucepan to combine water and flour, whisking to achieve a smooth consistency.
  3. Gradually thicken the mixture over medium-low heat until it simmers. Set it aside once thickened.
  4. Combine cream of tartar and sugar in a small bowl before incorporating them into the meringue.
  5. Use electric mixers to beat egg whites in a large bowl until they become foamy.
  6. Add sugar gradually while the mixer is running until fully integrated, achieving soft peaks.
  7.  Slowly add cornstarch to the mixture while beating, taking 1-2 minutes to achieve stiff peaks.
  8. Apply the meringue onto the hot lemon filling, starting with spoonfuls around the edge and then filling the middle.
  9. Ensure the meringue touches the pie crust to prevent shrinkage during baking.
  10. Create visually appealing peaks in the meringue using the back of a spoon for an attractive presentation.
  11. Bake the meringue in a hot oven for approximately 10 minutes or until it attains a light brown color.
  12. Place the pie on a wire rack to cool down to room temperature before serving, preserving its texture and flavor.

💭 Recipe Tips

  • Make sure the oven is turned up to 350 degrees F before you start baking the meringue.
  • Add a little of the hot sugar mixture at a time to the egg yolk mixture so that the egg whites don’t cook.
  • While the lemon filling is cooking, keep stirring it so that it stays smooth and thick.
  • For a light and airy topping, beat the egg whites until stiff peaks form while you’re making the meringue.
Gordon Ramsay Lemon Meringue Cheesecake
Gordon Ramsay Lemon Meringue Cheesecake

🍒 What To Serve Lemon Meringue Cheesecake?

Serve Lemon Meringue Cheesecake with whipped cream, lemon curd, or fresh berries for a delightful touch add a scoop of vanilla ice cream for extra indulgence.

🎚 How To Store Lemon Meringue Cheesecake?

  • In the fridge: Keep your Lemon Meringue Cheesecake fresh in the fridge for up to 3 days in an airtight container.
  • In the freezer: Lemon Meringue Cheesecake can be frozen for 1-2 months while wrapped in plastic wrap and aluminum foil in an airtight container.

FAQ’S

How Do I Prevent The Lemon Meringue Cheesecake From Getting Soggy?

To prevent sogginess, ensure the pie crust is fully pre-baked before adding the lemon filling, and avoid overloading with the filling.

Can I Substitute Lime Juice For Lemon Juice In The Filling?

While lime juice can be substituted, keep in mind that it will alter the flavor profile of the cheesecake.

How Can I Prevent The Meringue From Shrinking During Baking?

Ensure the meringue touches the pie crust’s edges, and apply it to a hot filling to prevent shrinkage.

Can I Use A Different Type Of Flour For the Meringue Mixture?

Stick to all-purpose flour for the meringue mixture, as it provides the best consistency and results.

More Rordon Ramsay Recipe:

Gordon Ramsay Lemon Meringue Cheesecake Nutrition Fact

  • Calories: 315kcal
  • Carbohydrates: 50g
  • Protein: 4gFat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 105mg
  • Sodium: 195mg
  • Potassium: 88mg
  • Sugar: 33g
  • Calcium: 17mg
  • Iron: 0.9mg

Gordon Ramsay Lemon Meringue Cheesecake

Difficulty:BeginnerPrep time: 25 minutesCook time: 10 minutesRest time: minutesTotal time: 35 minutesServings:2 servingsCalories:315 kcal Best Season:Available

Description

Savor the perfection of Gordon Ramsay’s Lemon Meringue Cheesecake,a culinary masterpiece blending a pre-baked crust, luscious lemon filling, and ethereal meringue. With just 20 minutes to prep and 10 to bake, indulge in a 9-inch delight that epitomizes Ramsay’s culinary finesse in a swift 50 minutes.

Ingredients

  • For the Meringue

Instructions

    For the Lemon Filling:

  1. Set the egg whites and yolks away.
  2. Mix together 1 cup of sugar, flour, cornstarch, and salt in a medium-sized pot. Add the water, lemon juice, and lemon zest, and mix well. 
  3. Stir the mixture often while cooking over medium-high heat until it starts to boil. Take it off the heat and add the butter. 
  4. Beat the egg whites in a small bowl. Put a small amount of the hot sugar mixture into the egg yolk mixture and mix it well with a whisk. Add a little of the hot mixture at a time to the egg mixture to cool it. This will keep the egg yolks from cooking.
  5. Add a few more spoonfuls at a time each time you do it. In the pot, whisk the egg yolk mixture back into the sugar mixture that is still there. 
  6. Bring to a boil, then keep cooking while turning all the time until it gets thick. Take it off the heat. Fill the pie base that has been baked.
  7. For the Meringue:

  8. Ensure the oven is preheated to 350°F for optimal baking conditions.
  9. Use a small saucepan to combine water and flour, whisking to achieve a smooth consistency.
  10. Gradually thicken the mixture over medium-low heat until it simmers. Set it aside once thickened.
  11. Combine cream of tartar and sugar in a small bowl before incorporating them into the meringue.
  12. Use electric mixers to beat egg whites in a large bowl until they become foamy.
  13. Add sugar gradually while the mixer is running until fully integrated, achieving soft peaks.
  14. Slowly add cornstarch to the mixture while beating, taking 1-2 minutes to achieve stiff peaks.
  15. Apply the meringue onto the hot lemon filling, starting with spoonfuls around the edge and then filling the middle.
  16. Ensure the meringue touches the pie crust to prevent shrinkage during baking.
  17. Create visually appealing peaks in the meringue using the back of a spoon for an attractive presentation.
  18. Bake the meringue in a hot oven for approximately 10 minutes or until it attains a light brown color.
  19. Place the pie on a wire rack to cool down to room temperature before serving, preserving its texture and flavor.

Notes

  • Make sure the oven is turned up to 350 degrees F before you start baking the meringue.
    Add a little of the hot sugar mixture at a time to the egg yolk mixture so that the egg whites don’t cook.
    While the lemon filling is cooking, keep stirring it so that it stays smooth and thick.
    For a light and airy topping, beat the egg whites until stiff peaks form while you’re making the meringue.
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