Lemon Meringue Pie & a cheesecake too!

Well I have made my gingersnap lemon cheesecake. Wow was it a lot of work and even more dishes! My other cheesecakes are fairly simple and make for easy clean up. This one had bowls, pots and spoons all over the place, not to mention my food processor twice. It was a long process, so I will definitely be trying it tomorrow to see if it was worth all the work. After I finished that, I decided to make a lemon meringue that I recently got a recipe for from Parrett's pastries. I think it was in the Kentucky Living magazine. It was much easier than the cheesecake and I spread my meringue out past the edge of the crust, so it didn't shrink back. Looks pretty good so far. Will hopefully get a few pictures and definitely tastes tomorrow. If they are good, I will share the recipes.

Lemon Cheesecake with gingersnap crust

This coming weekend our church will be having our quarterly member's meeting and our food theme is Italian. I was given a recipe by a good friend at church for a lemon cheesecake with a gingersnap crust. You don't bake the cheesecake-you cook the filling on the stove top and then refrigerate it. You bake the crust first. I plan to try this for Sunday. Here is the link for the recipe along with one for a white chocolate cheesecake. Let me know if you try one first!http://www.thenewsenterprise.com/content/my-kitchen-your-recipe-lemon-cheesecake-gingersnap-crust