Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake combines the flavors of lemon curd and meringue with a creamy cheesecake filling on a graham cracker crust.
Equipment
- Springform pan
- Mixer
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar for the crust
- ½ cup unsalted butter melted
For the Cheesecake Filling
- 24 oz cream cheese room temperature
- 1 cup granulated sugar for the cheesecake filling
- ¼ cup fresh lemon juice
- 2 teaspoon lemon zest
- ½ cup sour cream room temperature
- 3 large eggs room temperature
For the Lemon Curd
- 6 tablespoon unsalted butter room temperature
- ¾ cup granulated sugar for the lemon curd
- 3 large eggs for the lemon curd
- ½ cup fresh lemon juice for the lemon curd
- 1 tablespoon lemon zest for the lemon curd
For the Meringue
- 4 large egg whites room temperature
- ½ cup granulated sugar for the meringue
- ¼ teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan.
- In a mixer, beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, sour cream, and eggs. Mix until well combined.
- Pour the cheesecake mixture over the crust. Bake for 60 minutes or until the center is set. Remove from the oven and let cool.
- For the lemon curd, combine butter, sugar, eggs, lemon juice, and lemon zest in a saucepan over medium heat. Stir until thickened, then cool.
- Spread the lemon curd over the cooled cheesecake.
- For the meringue, beat egg whites until frothy. Gradually add sugar and cream of tartar until stiff peaks form. Spread over the lemon curd.
- Bake the meringue at 350°F (177°C) for about 10 minutes until golden.
- Allow to cool before serving.
Notes
Serve chilled for the best flavor. You can use store-bought lemon curd for a quicker option.