Description
Lemon Meringue Cheesecake combines the creamy richness of cheesecake with the tart brightness of lemon curd and a fluffy toasted meringue topping—a showstopping dessert for special occasions.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup lemon curd (store-bought or homemade)
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and wrap the outside with foil to prevent leaks.
- Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time, then add sour cream, lemon juice, lemon zest, and vanilla extract.
- Pour cheesecake filling over the crust. Place pan in a water bath and bake for 55–65 minutes, or until the center is slightly jiggly.
- Turn off oven and let cheesecake sit in oven for 1 hour. Remove and cool completely, then refrigerate for at least 4 hours or overnight.
- Spread lemon curd evenly over the top of the chilled cheesecake.
- For the meringue, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff, glossy peaks form.
- Pipe or spread meringue over the lemon curd. Use a kitchen torch to toast the meringue until golden brown. Alternatively, broil for 1–2 minutes, watching carefully.
- Refrigerate until ready to serve.
Notes
- Use a water bath to prevent cracks in the cheesecake.
- Homemade lemon curd adds extra freshness but store-bought works fine.
- Toasting the meringue adds flavor and visual appeal.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg