Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake combines the tangy flavor of lemon with creamy cheesecake and a light meringue topping.
Equipment
- Mixing bowl
- Springform pan
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar for the crust
- ½ cup unsalted butter melted
For the Cheesecake Filling
- 24 oz cream cheese room temperature
- 1 cup granulated sugar for the cheesecake filling
- ¼ cup fresh lemon juice
- 2 teaspoon lemon zest
- ½ cup sour cream room temperature
- 3 large eggs room temperature
For the Lemon Curd
- 6 tablespoon unsalted butter room temperature
- ¾ cup granulated sugar for the lemon curd
- 3 large eggs for the lemon curd
- ½ cup fresh lemon juice for the lemon curd
- 1 tablespoon lemon zest for the lemon curd
For the Meringue
- 4 large egg whites room temperature
- ½ cup granulated sugar for the meringue
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (160°C). Prepare the springform pan by greasing it lightly.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the springform pan.
- In another bowl, beat the cream cheese until smooth. Gradually add granulated sugar, lemon juice, lemon zest, sour cream, and eggs, mixing until well combined.
- Pour the cheesecake filling over the crust and bake for 50-60 minutes or until set. Let cool.
- To make the lemon curd, melt the butter in a saucepan. Whisk in sugar, eggs, lemon juice, and lemon zest. Cook over low heat until thickened.
- Spread the lemon curd over the cooled cheesecake.
- For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Spread meringue over the lemon curd and bake for an additional 10 minutes until lightly browned.
- Allow the cheesecake to cool before serving.
Notes
Chill the cheesecake for several hours or overnight for the best flavor and texture.