Ingredients
FOR THE CRUMB
BUTTER
5 tbsp
SUGAR
1/3 cup
SALT
a pinch
ALL-PURPOSE FLOUR
1 cup
FOR THE CREAM
SUGAR
3/4 cup
WATER
1 1/2 cup
CORNSTARCH
5 tbsp
EGG YOLKS
2
LEMONS (ZEST AND JUICE)
2
BUTTER
2 tbsp
FOR THE MERINGUE
EGG WHITES
2
SALT
a pinch
SUGAR
1/2 cup
How to Make Lemon Cheesecake Glasses
Step 1
Preheat your oven to 200°C (400°F). In a mixing bowl, combine the flour, sugar, salt, and melted butter. Mix until crumbly. Spread the mixture on a baking tray and bake for about 15 minutes.
Step 2
In a saucepan, whisk together water, sugar, cornstarch, and a pinch of salt over medium heat. Keep whisking until it thickens into a smooth, pudding-like consistency for about 5–7 minutes.
Step 3
Whisk in the lemon zest, juice, and egg yolks. Stir quickly to prevent curdling, and remove from heat.
Step 4
In a spotless bowl, beat the egg whites and a pinch of salt, then gradually add sugar and continue beating.
Step 5
Spoon the crumb into the base of clear serving glasses. Follow with a generous layer of the cooled lemon cream and top with meringue. Use a kitchen torch to gently toast the meringue
