Description
Indulge in the perfect balance of tangy lemon curd, creamy cheesecake, and fluffy meringue with this delightful Lemon Meringue Cheesecake recipe. A show-stopping dessert that combines the best of both worlds!
Ingredients
Scale
For the crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
For the lemon curd:
- 3/4 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 egg yolks
- 4 tablespoons unsalted butter, cut into pieces
For the meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions
- Make the crust: Preheat oven to 325°F. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth. Add sugar, sour cream, lemon zest, lemon juice, and vanilla. Mix until fully combined. Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Pour the batter over the baked crust and smooth the top. Bake for 55–65 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the lemon curd: In a small saucepan, whisk together sugar, lemon juice, lemon zest, and egg yolks. Cook over medium-low heat, stirring constantly, until thickened (5–7 minutes). Remove from heat and stir in butter until smooth. Let cool, then spread over chilled cheesecake.
- Make the meringue topping: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Spoon or pipe the meringue on top of the lemon curd. Use a kitchen torch to lightly brown the meringue, or broil for 1–2 minutes watching carefully to avoid burning. Chill for 1 hour before serving.
Notes
- Make sure all cheesecake ingredients are at room temperature for a smooth filling.
- The lemon curd can be made up to 3 days in advance.
- Meringue is best added the same day as serving.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 36g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
