Lemon Meringue Cheesecake Recipe

This Lemon Meringue Cheesecake is a stunning fusion of two beloved desserts—creamy cheesecake and tangy lemon meringue pie. It features a buttery graham cracker crust, a rich and smooth lemon-infused cheesecake filling, a layer of vibrant lemon curd, and a fluffy, toasted meringue topping. The combination of textures and flavors makes this dessert a showstopper, perfect for celebrations or simply indulging in a citrusy delight.

Ingredients

For the Crust

• Graham Cracker Crumbs – 2 ¼ cups
• Salted Butter – 10 tablespoons, melted
• Sugar – 3 tablespoons

For the Cheesecake Filling

• Cream Cheese – 24 ounces, softened
• Sugar – 2 ½ cups
• All-Purpose Flour – 3 tablespoons
• Sour Cream – 1 cup
• Vanilla Extract – 1 ½ tablespoons
• Lemon Zest – 1 tablespoon
• Large Eggs – 4

For the Lemon Curd

• Lemon Juice – 8 tablespoons
• Lemon Zest – 4 teaspoons
• Large Egg Yolks – 8
• Salted Butter – ¼ cup

For the Meringue Topping

• Cream of Tartar – ½ teaspoon
• Vanilla Extract – 1 teaspoon
• Large Egg Whites – 4
• Sugar – ¾ cup

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. Line a 9-inch springform pan with parchment paper and grease the sides.
3. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
4. Press the mixture firmly into the bottom and slightly up the sides of the pan.
5. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

6. Reduce oven temperature to 300°F (148°C).
7. In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth.
8. Add sour cream, vanilla extract, and lemon zest, mixing until combined.
9. Add eggs one at a time, mixing slowly after each addition.
10. Pour the cheesecake batter over the cooled crust.

Step 3: Bake the Cheesecake

11. Place the springform pan inside a larger pan. Fill the outer pan with warm water, ensuring it reaches halfway up the sides of the cheesecake pan.
12. Bake for 1 hour 15 minutes until the center is set but slightly jiggly.
13. Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed.
14. Crack the oven door and let the cheesecake cool for another 30 minutes.
15. Remove from the oven and let it sit at room temperature while preparing the lemon curd.

Step 4: Make the Lemon Curd

16. In a double boiler, whisk together lemon juice, lemon zest, egg yolks, and butter.
17. Heat while whisking constantly until the mixture thickens and reaches 170-180°F.
18. Pour the lemon curd over the cheesecake while still warm.
19. Refrigerate the cheesecake for 5-6 hours until fully set.

Step 5: Prepare the Meringue Topping

20. In a heatproof bowl, whisk together sugar, cream of tartar, vanilla extract, and egg whites.
21. Place the bowl over a pot of simmering water and whisk until the sugar dissolves and the mixture reaches 160°F.
22. Transfer to a stand mixer and beat on high speed until stiff, glossy peaks form (5-7 minutes).

Step 6: Assemble and Toast the Meringue

23. Spread the meringue over the chilled cheesecake in a dome shape.
24. Use a kitchen torch to toast the meringue until golden brown.
25. Refrigerate until ready to serve.

This Lemon Meringue Cheesecake is a delightful balance of creamy, tangy, and sweet flavors, making it a perfect dessert for any occasion. Let me know if you’d like additional variations or tips! You can also check out this recipe for more inspiration.