Description
Lemon Meringue Cheesecake is a luscious layered dessert that combines creamy cheesecake, tangy lemon curd, and toasted meringue on a buttery graham cracker crust. This show-stopping treat delivers a perfect balance of sweet, tart, and creamy in every bite—ideal for holidays, birthdays, or dinner parties.
Ingredients
- For the crust:
- Graham cracker crumbs or digestive biscuits
- Granulated sugar
- Melted butter
- For the cheesecake layer:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream or heavy cream
- Lemon zest
- For the lemon curd:
- Egg yolks
- Granulated sugar
- Fresh lemon juice
- Lemon zest
- Butter
- For the meringue topping:
- Egg whites
- Granulated sugar
- Cream of tartar or lemon juice
- Vanilla extract (optional)
Instructions
-
Preheat oven to 325°F (160°C). Grease a springform pan.
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Crust: Combine crushed graham crackers, sugar, and melted butter. Press into pan bottom. Bake for 10 minutes. Set aside.
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Cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla, lemon zest, and sour cream. Pour over crust.
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Bake for 45–55 minutes until center is just set. Turn off oven, crack door, and let cool inside for 1 hour.
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Lemon Curd: In a saucepan, whisk egg yolks, sugar, lemon juice, and zest. Cook on low heat until thickened. Stir in butter. Cool completely.
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Spread curd over fully cooled cheesecake. Refrigerate at least 4 hours or overnight.
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Meringue: Beat egg whites with cream of tartar until frothy. Gradually add sugar and beat to stiff, glossy peaks.
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Spoon or pipe meringue on top of chilled cake. Torch or broil briefly until golden.
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Serve cold. Slice with a hot knife for clean cuts.
Notes
- Use shortbread cookies for the crust for extra richness.
- Store-bought lemon curd can replace homemade in a pinch.
- Add raspberry compote between layers for a fruity twist.
- For stronger citrus flavor, add lemon extract to the cheesecake batter.
- Cheesecake base can be made and frozen without toppings for future use.
