Description
A luscious fusion of classic cheesecake and tangy lemon meringue pie, this Lemon Meringue Cheesecake features a buttery graham cracker crust, creamy citrus-infused filling, silky lemon curd, and toasted meringue topping.
Ingredients
- Graham Cracker Crumbs: 1 1/2 cups – forms the sweet, buttery base.
- Unsalted Butter: 1/4 cup, melted – binds and adds richness to the crust.
- Granulated Sugar: 2 tablespoons (crust) + 3/4 cup (filling) + 1/2 cup (curd) + 1/2 cup (meringue) – sweetens all layers.
- Cream Cheese: 24 ounces, softened – creamy base for the cheesecake.
- Sour Cream: 1/2 cup – adds smoothness and subtle tang.
- Eggs: 3 large (filling) + 4 yolks (curd) + 4 whites (meringue) – provide structure and texture across layers.
- Vanilla Extract: 1 teaspoon – enhances the flavor of the filling.
- Lemon Zest: 1 tablespoon (filling) + 1 teaspoon (curd) – bright citrus aroma and flavor.
- Lemon Juice: 1/4 cup (filling) + 1/3 cup (curd) – delivers tangy citrus flavor.
- Unsalted Butter (curd): 1/4 cup – creates a glossy, smooth texture.
- Cream of Tartar: 1/4 teaspoon – stabilizes the meringue.
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine Ingredients: Mix graham crumbs, sugar, and butter. Press into pan and bake 10 minutes. Cool slightly.
- Prepare Your Cooking Vessel: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, zest, and eggs one at a time.
- Assemble the Dish: Pour filling over crust and bake 50–60 minutes until just set. Cool at room temperature, then chill 4+ hours.
- Cook to Perfection: Whisk yolks, sugar, juice, and zest in saucepan. Cook over medium heat until thickened. Stir in butter, cool, then spread over cheesecake.
- Finishing Touches: Beat whites with cream of tartar to soft peaks. Add sugar gradually and beat to stiff, glossy peaks. Spoon or pipe over lemon curd.
- Serve and Enjoy: Torch or broil meringue until golden. Chill and slice to serve.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Cool cheesecake fully before adding lemon curd to avoid melting.
- Use a hot, clean knife for clean slices.