In a double boiler, mix all the ingredients for the lemon curd. Continuously heat while whisking until the mixture thickens and reaches 170 to 180 degrees. It has already begun to thicken wonderfully, and it will continue to thicken rapidly.
Step 2:
Quickly spread the lemon curd on top of the cheesecake before it cools and thickens. Place the cheesecake back in the refrigerator for 5-6 hours, or until it is totally cold and solid.
THE MERINGUE TOPPING PREPARATION:
Step 1:
In a large mixing bowl, add sugar, cream of tartar, vanilla essence, and egg whites to form the meringue. Place the bowl over a skillet or pot with water that is simmering. Additionally, a double boiler may be used.
Step 2:
Using a thermometer, reheat the egg whites to 160 degrees Fahrenheit after the sugar has dissolved and the mixture has been whisked for 4-6 minutes. Turn off the heat.
Step 3:
Using the whisk attachment, beat the egg white mixture on a moderate speed, gradually rising to a high speed, for 5 to 7 minutes, or until firm, glossy peaks form.
Step 4:
Add the meringue in a little dome shape on the top of the cheesecake. Use a cooking torch to brown the meringue’s outsi
MEAT AND POTATO CASSEROLE
This recipe is now my absolute favorite breakfast and can also be taken on the go.
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