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Lemon Meringue Cheesecake

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A delightful twist on the classic cheesecake combining creamy cheesecake, tangy lemon curd, and fluffy meringue for a refreshing dessert.

Ingredients

Scale
  • 12 graham crackers
  • ½ cup unsalted butter (melted)
  • 2 tablespoons light brown sugar
  • 1 cup granulated sugar
  • 2 large lemons (zested)
  • 24 ounces cream cheese (at room temperature)
  • ½ cup sour cream (at room temperature)
  • 2 tablespoons all-purpose flour
  • 3 large eggs (at room temperature)
  • ⅔ cup lemon curd
  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • 1 cup granulated sugar (for meringue)
  • ½ cup water
  • 2 tablespoons corn syrup
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F. Grease a 9-inch springform pan and wrap with aluminum foil.
  2. Pulse graham crackers and brown sugar until fine crumbs, then mix with melted butter. Press into the prepared pan and bake for 10 minutes.
  3. Lower oven to 325°F. In a bowl, combine granulated sugar with lemon zest, then add cream cheese and beat until smooth. Mix in sour cream, flour, and lemon juice. Add eggs one at a time.
  4. Pour filling into crust, place in a water bath, and bake for about 50-55 minutes.
  5. Turn off oven, let cheesecake sit for 1 hour, then cool to room temperature.
  6. Spread lemon curd on top, cover, and refrigerate for at least 3 hours.
  7. For the meringue, beat egg whites with cream of tartar. Cook sugar, water, and corn syrup until temperature reaches 240°F, then pour into beaten egg whites.
  8. Spread meringue over cheesecake and brown with a torch.
  9. Slice and serve chilled.

Equipment

Notes

Use fresh lemons for the best flavor. Ensure all dairy ingredients are at room temperature for a smooth mixture.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-meringue-cheesecake/