Description
This luscious Lemon Meringue Cheesecake combines a tangy lemon cheesecake base with a buttery graham cracker crust, topped with a zesty homemade lemon curd and a light, fluffy meringue that is lightly browned for a stunning finish. Perfect for a special dessert that balances creamy richness with bright citrus flavors.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup sour cream
For the lemon curd:
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter
For the meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and allow to cool while preparing the filling.
- Prepare cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract, lemon zest, lemon juice, and sour cream until everything is well combined. Pour this cheesecake batter over the cooled crust and spread evenly.
- Bake cheesecake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven and crack the oven door open, then let the cheesecake cool gradually inside the oven for 1 hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully chill and set.
- Prepare lemon curd: In a small saucepan over medium heat, whisk together fresh lemon juice, lemon zest, sugar, and egg yolks. Stir constantly until the mixture thickens, approximately 5 to 7 minutes. Remove from heat and stir in the butter until smooth and glossy. Allow the lemon curd to cool before spreading it evenly over the chilled cheesecake.
- Make the meringue: In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Beat in the vanilla extract carefully. Spoon or pipe the meringue evenly over the lemon curd layer on the cheesecake.
- Brown the meringue: Use a kitchen torch to lightly brown the meringue, or place the cheesecake under a broiler for 1 to 2 minutes. Watch closely to prevent burning.
- Chill and serve: Chill the assembled cheesecake until ready to serve. Slice carefully, wiping the knife clean between cuts for neat slices.
Notes
- Ensure all ingredients are at room temperature for a smooth cheesecake batter.
- The lemon curd and meringue can be prepared a day ahead to save time before assembly.
- For clean slices, wipe your knife with a warm, damp cloth between each cut.
