Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake is a showstopping dessert that combines the creamy richness of cheesecake, the bright tanginess of lemon curd, and a fluffy meringue topping! With a buttery graham cracker crust, a smooth lemon-flavored cheesecake filling, and a toasted meringue top, it’s perfect for special occasions or whenever you want to impress with a sweet treat.
Ingredients:
For the crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
For the lemon cheesecake filling:
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• ¼ cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
For the lemon curd:
• ½ cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• ½ cup granulated sugar
• 4 large egg yolks
• 4 tbsp unsalted butter, cubed
For the meringue topping:
• 4 large egg whites, room temperature
• ½ cup granulated sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla extract
Directions:
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 8-10 minutes, then set aside to cool.
3. Prepare the lemon cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
4. Bake the cheesecake: Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the center is set and slightly jiggles when gently shaken. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
5. Make the lemon curd: In a small saucepan, combine the lemon juice, lemon zest, granulated sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the cubed butter until melted and smooth. Let cool slightly, then spread the lemon curd evenly over the chilled cheesecake.
6. Prepare the meringue topping: In a large bowl, beat the egg whites and cream of tartar together until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. Beat in the vanilla extract.
7. Add the meringue: Spoon the meringue over the lemon curd layer, spreading it evenly to the edges of the cheesecake. Use a spoon or spatula to create decorative peaks and swirls.
8. Toast the meringue: Use a kitchen torch to gently toast the meringue until it’s golden brown and slightly crisp on top. If you don’t have a kitchen torch, place the cheesecake under the oven broiler for 1-2 minutes, watching carefully to avoid burning.
9. Serve: Let the cheesecake cool slightly, then slice and serve. Enjoy this beautiful and delicious combination of creamy, tangy, and sweet flavors!
Prep time: 30 minutes | Cooking time: 1 hour | Chill time: 4 hours
Servings: 12 slices | Calories: 450 kcal
