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Introduction:
If you're a fan of citrusy desserts with a creamy twist, this Lemon Meringue Cheesecake is about to become your new favorite. A delightful fusion of tangy lemon curd and velvety cheesecake, topped with a light, airy meringue that melts in your mouth, this dessert offers the best of both worlds. Whether you're preparing it for a special occasion or simply indulging in a treat, this cheesecake is sure to leave a lasting impression. Its delicate balance of flavors and textures will make every bite feel like a celebration.
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake:
3 packs (8 oz each) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
2 tbsp all-purpose flour
Zest of 1 lemon
1/4 cup fresh lemon juice
For the Lemon Curd:
3 large eggs
3/4 cup granulated sugar
1/4 cup fresh lemon juice
Zest of 1 lemon
6 tbsp unsalted butter, cut into pieces
For the Meringue:
4 large egg whites
1/2 tsp cream of tartar
1/2 cup granulated sugar
1 tsp vanilla extract
Directions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly coated and crumbs are moist.
Press the mixture into the bottom of a springform pan (9 inches). Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in vanilla, sour cream, flour, lemon zest, and lemon juice. Mix until fully combined.
Pour the cheesecake mixture over the cooled crust and smooth the top.
Bake at 325°F (163°C) for 50–55 minutes, or until the center is just set but still slightly jiggly. Let cool completely in the pan before refrigerating for at least 4 hours or overnight.
3. Prepare the Lemon Curd:
In a medium saucepan, whisk together eggs, sugar, lemon juice, and lemon zest.
Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
Remove from heat and stir in butter until melted and smooth.
Pour the curd into a bowl and allow it to cool to room temperature, then refrigerate until ready to assemble.
4. Make the Meringue:
In a clean bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, until stiff peaks form. Stir in vanilla extract.
5. Assemble the Cheesecake:
Spread a generous layer of lemon curd over the chilled cheesecake.
Carefully spoon the meringue on top of the curd, spreading it evenly. Use a spatula to create soft peaks.
Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until the meringue is golden brown. Allow the cheesecake to cool to room temperature, then refrigerate for at least an hour before serving.
Serving and Storage Tips:
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