Cheesecake Factory Lemon Meringue Cheesecake Recipe

You’ll need:

1/3 cup of lemon juice (juice of 2 lemons, a little bottled ok)
Zest from 2 lemons (or to taste)
1 (14 oz) can sweetened condensed milk, (don’t use evaporated milk)
1 (8 oz) package Cool Whip, thawed
1 9-inch prepared graham cracker pie crust
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In a mixing bowl add the lemon zest and lemon juice, and stir to mix well.
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Using a whisk, beat in the sweetened condensed milk until the mixture is smooth and uniform.
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Using a rubber spatula, carefully fold in the cool whip until the mixture is uniform and well mixed. Be sure not to deflate the Cool Whip while mixing.
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Spoon mixture into prepared graham cracker pie crust and place in the refrigerator to chill and set. At least 2 hours.
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Serve chilled.
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Makes 6 to 8 servings.