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Lemon Meringue Cheesecake

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A delightful fusion of creamy cheesecake and zesty lemon meringue, this dessert brings a burst of sunshine and joy in every slice.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup homemade lemon curd
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until crumbly, then press into the bottom of a springform pan.
  3. Beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Then, add eggs one at a time, mixing well.
  4. Stir in the sour cream, lemon juice, and lemon zest to create the filling.
  5. Pour the cheesecake filling over the prepared crust and smooth it out.
  6. Bake for 50-60 minutes until the cheesecake is set but still slightly jiggly in the center. Let it cool before refrigerating for at least 4 hours.
  7. Once chilled, spread a layer of homemade lemon curd generously on top.
  8. Beat the egg whites and cream of tartar until soft peaks form, then gradually add 1/2 cup sugar until stiff peaks form.
  9. Spread the meringue over the lemon curd layer and lightly toast it if desired.
  10. Chill the cheesecake once more before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage. Room temperature ingredients help achieve a smooth mixture.

Nutrition

Find it online: https://tashirecipez.com/lemon-meringue-cheesecake/

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