Matty Matheson presents a recipe for a unique lemon meringue cheesecake pie. He starts by making a shortcrust pastry dough, which he chills in the fridge. Then, he prepares a cheesecake filling by whipping cream cheese with sugar and adding a quarter cup of sugar.
Next, he makes a lemon curd using six whole eggs, one cup of sugar, and two cups of lemon juice, which he cooks over a double boiler. He also prepares a gelatin mixture to stabilize the filling.
After rolling out the chilled pastry dough, he par-bakes it and then fills it with the cheesecake filling, followed by the lemon curd. He then tops the pie with a meringue made from six egg whites, a cup and a half of sugar, and a teaspoon of white vinegar.
Finally, he toasts the meringue using a small kitchen torch and presents the finished lemon meringue cheesecake pie.
Here are the key facts from the text, excluding opinions:
1. The recipe begins with making a short crust dough using a pound of butter and two pounds of flour, with a little bit of salt and sugar.
2. The dough is mixed and then refrigerated for half an hour to chill.
3. While the dough is chilling, a cream cheese filling is prepared using 35% cream, cream cheese, and a quarter cup of sugar.
4. The filling is whipped until stiff peaks form, then folded in with the remaining whipped cream.
5. The dough is then rolled out and placed in a pie pan, lined with parchment paper and weighed down with tinfoil and peppercorns.
6. The pie crust is baked in a preheated oven at 450°F for 15-20 minutes, or until golden brown.
7. After the crust has cooled, the cheesecake filling is spread evenly over the bottom of the crust.
8. A lemon curd filling is made using 6 whole eggs, 1 cup of sugar, and 2 cups of lemon juice.
9. The lemon curd is cooked over a double boiler until it thickens, then cooled.
10. A meringue topping is made using 6 egg whites, a teaspoon of white vinegar, and a cup and a half of sugar.
11. The meringue is whipped until stiff peaks form, then spread over the lemon curd filling.
12. The meringue is toasted using a kitchen torch to create a golden brown color.
13. The final pie consists of a short crust pastry, a cheesecake filling, a lemon curd filling, and a toasted meringue topping.