Lemon Meringue Cheesecake
A tangy and creamy cheesecake with a graham cracker crust, zesty lemon curd, and a light, fluffy meringue topping, perfect for lemon lovers.
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Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar for the crust
- 1/2 cup unsalted butter melted
- 24 oz cream cheese room temperature
- 1 cup granulated sugar for the cheesecake filling
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 1/2 cup sour cream room temperature
- 3 large eggs room temperature
- 6 tbsp unsalted butter room temperature, for the lemon curd
- 3/4 cup granulated sugar for the lemon curd
- 3 large eggs for the lemon curd
- 1/2 cup fresh lemon juice for the lemon curd
- 1 tbsp lemon zest for the lemon curd
- 4 large egg whites room temperature; pasteurized recommended
- 1/2 cup granulated sugar for the meringue
- 1/4 tsp cream of tartar
Makes: 9inch round
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the pan and bake for 10 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar, lemon juice, and zest, and mix. Add sour cream and mix. Beat in eggs one at a time. Pour filling over the crust. Bake for 50-60 minutes until edges are set. Let cool in the oven with the door slightly open for 1 hour, then cool completely at room temperature before refrigerating for at least 4 hours.
- For the lemon curd: In a saucepan, whisk butter, sugar, eggs, lemon juice, and zest over medium heat. Cook, stirring constantly, for 7-10 minutes until thickened and at least 160°F. Strain to remove lumps and refrigerate.
- For the meringue: Beat egg whites until frothy. Add cream of tartar and gradually beat in sugar until stiff peaks form. Spread lemon curd over the cheesecake, then top with meringue, spreading to the edges to seal.
- Toast the meringue using a kitchen torch or broil for 1-2 minutes in the oven. Let cool, then refrigerate for 1-2 hours before serving.
Notes
For best results, use fresh lemon juice for the curd and serve the cheesecake chilled. The meringue is only toasted, not baked through, so pasteurized egg whites are the safest choice. Keep the cheesecake refrigerated.
Nutrition
Serving: 1slicesCalories: 577kcalCarbohydrates: 61.6gProtein: 9.6gFat: 40.1gSaturated Fat: 23gTrans Fat: 0.5gCholesterol: 200mgSodium: 284mgFiber: 0.3gSugar: 48.8g
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