Lemon Meringue Cheesecake Recipe

This Lemon Meringue Cheesecake is a delightful fusion of two classic desserts—rich, creamy cheesecake and tangy lemon meringue pie. It features a buttery crust, a smooth lemon-infused cheesecake filling, a layer of luscious lemon curd, and a fluffy, toasted meringue topping. The combination of textures and flavors makes this an elegant and indulgent treat, perfect for special occasions or whenever you crave a citrusy, creamy dessert.

Ingredients:

Crust:

• 2 cups shortbread cookie crumbs
• ¼ cup melted butter

Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup sour cream
• 1 ¼ cups white sugar
• 4 large eggs
• ¼ cup fresh lemon juice
• Zest of 1 medium lemon
• 1 teaspoon vanilla extract

Meringue Topping:

• 4 large egg whites
• ¼ cup white sugar
• ¼ teaspoon cream of tartar
• 1 ½ cups lemon curd

Instructions:

Preparing the Crust:

1. Preheat the Oven: Set your oven to 325°F (165°C).
2. Mix the Crust Ingredients: In a bowl, combine shortbread cookie crumbs and melted butter until evenly mixed.
3. Press into the Pan: Firmly press the mixture into the bottom of a 9-inch springform pan.
4. Bake: Place in the oven and bake for 10 minutes. Remove and let cool.

Making the Cheesecake Filling:

5. Beat the Cream Cheese: In a large bowl, beat cream cheese, sour cream, and sugar until smooth and creamy.
6. Add Eggs Gradually: Mix in the eggs, one at a time, beating well after each addition.
7. Incorporate Lemon and Vanilla: Stir in lemon juice, lemon zest, and vanilla extract until fully combined.
8. Pour Over the Crust: Spread the cheesecake mixture evenly over the cooled crust.
9. Bake: Place in the oven and bake for 1 hour, or until the center is almost set.
10. Cool: Let the cheesecake cool to room temperature, then refrigerate for at least 3–4 hours.

Preparing the Meringue:

11. Preheat the Oven Again: Set your oven to 375°F (190°C).
12. Whip the Egg Whites: In a clean bowl, beat egg whites until soft peaks form.
13. Add Sugar and Cream of Tartar: Gradually beat in sugar and cream of tartar until stiff, glossy peaks form.

Assembling the Cheesecake:

14. Spread Lemon Curd: Evenly spread lemon curd over the chilled cheesecake.
15. Top with Meringue: Mound the whipped egg whites over the lemon curd, spreading to cover completely.
16. Bake Until Golden: Place in the oven and bake for 10 minutes, or until the meringue is golden brown.
17. Chill Before Serving: Refrigerate uncovered for at least 1 hour before serving.

Tips for the Best Lemon Meringue Cheesecake:

• Use room-temperature ingredients for a smoother batter.
• Whip egg whites properly to achieve a stable meringue.
• Let the cheesecake chill completely before adding the meringue.
• Use a kitchen torch for an extra-toasty meringue finish.

This Lemon Meringue Cheesecake is a showstopper dessert that balances creamy, tangy, and sweet flavors beautifully. Would you like variations or additional serving ideas? Let me know! 🍋✨

You can find more details here.