Lemon Meringue Cheesecake
A dazzling fusion of tangy lemon curd, creamy cheesecake, and toasted meringue—perfect for special occasions!
Ingredients
For the Crust:
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2 cups graham cracker crumbs (about 12 sheets)
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½ cup melted butter
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¼ cup sugar
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Pinch of salt
For the Cheesecake Filling:
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24 oz (3 blocks) cream cheese, softened
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1 cup sugar
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3 large eggs, room temperature
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½ cup sour cream
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¼ cup heavy cream
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Zest of 2 lemons
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3 tbsp lemon juice
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1 tsp vanilla extract
For the Lemon Curd Topping:
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1 cup lemon curd (store-bought or homemade)
For the Meringue:
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4 large egg whites, room temperature
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½ cup sugar
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½ tsp cream of tartar (or 1 tsp lemon juice)
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1 tsp vanilla extract
Instructions
1. Make the Crust
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Preheat oven to 325°F (160°C).
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Mix graham crumbs, melted butter, sugar, and salt. Press into a 9-inch springform pan (bottom and sides).
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Bake for 10 mins, then cool.
2. Prepare the Cheesecake
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, then mix in sour cream, heavy cream, lemon zest/juice, and vanilla.
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Pour over crust. Wrap pan in foil (to prevent water bath leaks).
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Bake in a water bath for 55-65 mins until edges are set but center jiggles slightly.
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Cool 1 hour in oven (door ajar), then refrigerate 4+ hours/overnight.
3. Add Lemon Curd
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Spread lemon curd over chilled cheesecake.
4. Toast the Meringue
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Whisk egg whites, sugar, and cream of tartar over a double boiler until sugar dissolves (~3 mins).
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Beat to stiff peaks, add vanilla, then pipe or spread over curd.
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Torch or broil 1-2 mins until golden (watch closely!).
Serving Suggestions
🍋 Garnish: Lemon slices, zest, or edible flowers.
☕ Pair with: Earl Grey tea or sparkling prosecco.
Pro Tips
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No cracks: Avoid overmixing batter; cool cheesecake slowly.
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Make ahead: Cheesecake (without meringue) keeps 3 days in fridge.
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Shortcut: Use store-bought lemon curd and jarred meringue.
A showstopping dessert that balances tart, sweet, and creamy!
Want a lime or passionfruit variation? 😊