Lemon Meringue Cheesecake
A luscious and refreshing dessert with a graham cracker crust, zesty lemon curd, and a fluffy meringue topping, this Lemon Meringue Cheesecake is perfect for lemon enthusiasts!
Ingredients:
Crust:
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted 杻
Cheesecake Filling:
24 oz cream cheese, room temperature 燎
1 cup granulated sugar
1/4 cup fresh lemon juice
2 tsp lemon zest
1/2 cup sour cream, room temperature 拏
3 large eggs, room temperature 讀
Lemon Curd:
6 tbsp unsalted butter, room temperature 杻
3/4 cup granulated sugar
3 large eggs 讀
1/2 cup fresh lemon juice
1 tbsp lemon zest
Meringue Topping:
4 large egg whites, room temperature 讀
1/2 cup granulated sugar
1/4 tsp cream of tartar
Instructions:
1 Prepare the Crust:
Preheat the oven to 325F 160C. Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the pan and bake for 10 minutes. Let cool.
2 Make the Cheesecake Filling:
Beat the cream cheese until smooth. Add granulated sugar, lemon juice, and lemon zest, and mix until well combined. Add the sour cream and mix. Beat in the eggs one at a time until fully incorporated. Pour the filling over the cooled crust.
3 Bake the Cheesecake:
Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then, remove and cool completely at room temperature before refrigerating for at least 4 hours.
4 Prepare the Lemon Curd:
In a saucepan, whisk together butter, sugar, eggs, lemon juice, and lemon zest over medium heat. Stir constantly for 7-10 minutes until the mixture thickens. Strain the curd to remove any lumps, then refrigerate until cool.
5 Make the Meringue:
In a clean bowl, beat the egg whites until frothy. Add cream of tartar, then gradually beat in the sugar until stiff peaks form.
6 Assemble the Cheesecake:
Spread the lemon curd over the top of the chilled cheesecake. Spoon or pipe the meringue over the lemon curd, spreading to the edges to seal.
7 Toast the Meringue:
Using a kitchen torch, toast the meringue until golden. Alternatively, broil in the oven for 1-2 minutes, watching carefully to prevent burning.
8 Chill and Serve:
Let the cheesecake cool, then refrigerate for 1-2 hours before slicing and serving. Enjoy this tangy, creamy treat!
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