A Lemon Meringue Cheesecake combines the creamy richness of cheesecake with the bright, tangy flavor of lemon and a fluffy, toasted meringue topping. This dessert is perfect for lemon lovers and those looking for a fresh twist on the classic cheesecake.
Lemon Meringue Cheesecake Recipe
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp lemon zest
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tsp vanilla extract
For the lemon curd:
- ½ cup lemon juice
- 1 tbsp lemon zest
- ½ cup sugar
- 3 egg yolks
- 4 tbsp unsalted butter, cubed
For the meringue:
- 3 large egg whites
- ¼ cup sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions:
1. Prepare the crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
2. Make the cheesecake filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the sour cream, flour, lemon zest, lemon juice, and vanilla extract. Mix until smooth and fully combined.
- Pour the cheesecake batter over the cooled crust and smooth the top.
3. Bake the cheesecake:
- Bake the cheesecake for 55-65 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracks.
- Remove from the oven and refrigerate the cheesecake for at least 4 hours or overnight to fully set.
4. Make the lemon curd:
- In a small saucepan, whisk together the lemon juice, zest, sugar, and egg yolks.
- Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in the cubed butter until smooth.
- Let the lemon curd cool slightly, then spread it over the chilled cheesecake. Return the cheesecake to the fridge to set the curd.
5. Make the meringue:
- In a large, clean bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, beating until stiff, glossy peaks form.
- Beat in the vanilla extract.
6. Assemble and toast the meringue:
- Preheat the broiler or use a kitchen torch.
- Spread the meringue evenly over the top of the lemon curd layer.
- If using a broiler, place the cheesecake under the broiler for 1-2 minutes, watching closely until the meringue is golden brown. If using a torch, lightly toast the meringue until golden.
7. Chill and serve:
- Let the cheesecake cool for about 30 minutes before serving.
- Slice and enjoy the perfect combination of creamy cheesecake, tart lemon curd, and airy meringue!
This Lemon Meringue Cheesecake is a delightful blend of textures and flavors, with a creamy base, zesty lemon curd, and light, toasted meringue. It’s sure to impress at any gathering!