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Lemon meringue cheesecake \u2014 one of Costco\u2019s latest addition to their bakery dessert roster \u2014 is a powerhouse of a hybrid dessert. Upon its immediate release<\/a>, the internet fully rejoiced over the resplendent, nearly four-pound dessert.\u00a0<\/p>\n<\/div>\n<\/div>\n Just the premise of a lemon meringue cheesecake is exciting, given that people love both treats with fierce devotion. Costco\u2019s bakery always follows through on their promise of delivering gigantic desserts with a cool price tag \u2014 and this cake was no exception. In addition to its hefty weight, it is also 10 inches wide, which is enough to feed a crowd without breaking a sweat.<\/p>\n<\/div>\n<\/div>\n Armed with cheeky promises that supplies of this seasonal treat would not last, I did what anyone in my situation would do: Procured one, studied it, and developed a recipe so I could enjoy it any time the mood struck.<\/p>\n<\/div>\n<\/div>\n In this process, I learned a few things. I can tell you that both cheesecake<\/a> and lemon meringue pie<\/a> have roots in nineteenth-century Philadelphia, but you probably wouldn\u2019t be interested. I could tell you that as I carried my coveted cake home, the top disc of meringue wobbled strangely as if it wanted to detach and form its own nation, but I imagine that wouldn\u2019t interest you either.\u00a0<\/p>\n<\/div>\n<\/div>\n What you are surely dying to know is what all the fuss is about, what each layer contains, and what it tastes like. Let\u2019s break it down.<\/p>\n<\/div>\n<\/div>\n At the dessert\u2019s base sits a toasty graham cracker crust. On top of that, there\u2019s a layer of\u00a0 dense, New York-style cheesecake<\/a> that\u2019s thick enough to hold a fork upright. <\/p>\n<\/div>\n<\/div>\n Recreating this marvel was no easy feat. I worked my way from the bottom up, ensuring that my crust was crisp and that my cheesecake was thick yet creamy. The lemon filling clearly needed to stay put, and it should be custard-like, as a true ode to the lemon layer in a classic lemon meringue pie. It also needed to taste distinctly lemony and bright, to contrast the sweet meringue and cheesecake filling.\u00a0<\/p>\n Finally, in recreating the meringue, I knew I needed to go the route of a Swiss meringue<\/a>, ensuring that it was stable enough to last several days in the refrigerator, and adhere to the lemon filling without weeping. Any moisture between any of the layers would cause them to slide apart, which was my only issue with the Costco version.\u00a0<\/p>\n The final recipe that I\u2019ve created is as true an homage as possible (and possibly better?). So go forth and bake! This treat is a true crowd-pleaser, and I can\u2019t wait for you all to make it for yourselves.<\/p>\n<\/div>\n<\/div>\nWhat\u2019s in a Costco Lemon Meringue Cheesecake?<\/h2>\n<\/p>\n<\/div>\n
How to Make the Costco Lemon Meringue Cheesecake<\/h2>\n<\/p>\n<\/div>\n