Lemon Meringue Cheesecake Bliss: A Tangy and Sweet Delight

Bring the best of two classic desserts together with this Lemon Meringue Cheesecake! With a buttery crust, creamy cheesecake filling, tangy lemon curd, and a fluffy toasted meringue topping, this dessert is a guaranteed crowd-pleaser. Follow this easy recipe for a dessert that’s as stunning as it is delicious.

Ingredients

For the Crust:

• 1 3/4 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Layer:

• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the Lemon Curd:

• 4 egg yolks
• 1/2 cup granulated sugar
• 1/3 cup fresh lemon juice
• 1 teaspoon lemon zest
• 4 tablespoons unsalted butter

For the Meringue Topping:

• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions

1. Make the Crust

1. Preheat the Oven: Set your oven to 325°F (160°C).
2. Prepare the Mixture: Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until the mixture resembles wet sand.
3. Form the Crust: Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to make it firm and even. Bake for 8–10 minutes, then let cool.

2. Prepare the Cheesecake Filling

1. Mix the Filling: Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until combined.
2. Bake the Cheesecake: Pour the cheesecake batter over the prepared crust. Bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

3. Make the Lemon Curd

1. Combine Ingredients: In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and zest.
2. Cook the Curd: Place the bowl over a pot of simmering water (double boiler setup) and stir constantly until the mixture thickens, about 8–10 minutes.
3. Add Butter: Remove from heat and whisk in the butter until fully melted and smooth. Allow to cool, then spread evenly over the chilled cheesecake.

4. Make the Meringue

1. Beat the Egg Whites: In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, until stiff, glossy peaks form. Mix in the vanilla extract.
2. Top the Cheesecake: Spread or pipe the meringue over the lemon curd, creating decorative swirls or peaks.

5. Toast the Meringue

1. Using a Torch: Lightly toast the meringue with a kitchen torch until golden brown.
2. Broiler Option: Alternatively, place the cheesecake under the broiler for 1–2 minutes, watching closely to prevent burning.

Tips for Success

• Room-Temperature Ingredients: Use room-temperature cream cheese and eggs for a smoother batter.
• Don’t Skip Chilling: Refrigerate the cheesecake for at least 4 hours to ensure it sets properly.
• Perfect Meringue: Make sure your bowl and whisk are grease-free for the best meringue results.

Why This Recipe Is a Winner

This Lemon Meringue Cheesecake combines the creamy richness of cheesecake with the bright tang of lemon and the light sweetness of meringue. The contrast in textures and flavors makes every bite unforgettable, while its beautiful presentation is perfect for any occasion.