Lemon meringue cheesecake

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Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the cheesecake filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest

For the lemon curd topping:

  • ½ cup fresh lemon juice
  • 1 tbsp lemon zest
  • ½ cup granulated sugar
  • 3 large egg yolks
  • 4 tbsp unsalted butter, cubed

For the meringue:

  • 3 large egg whites
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar

Instructions

  1. Prepare the crust:
    • Preheat oven to 325°F (163°C).
    • In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well combined.
    • Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool.
  2. Make the cheesecake filling:
    • In a large bowl, beat cream cheese and sugar until smooth.
    • Add eggs one at a time, mixing well after each.
    • Mix in vanilla, sour cream, lemon juice, and lemon zest until smooth.
    • Pour filling over the crust.
    • Bake for 50–60 minutes or until edges are set but the center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then chill for at least 4 hours or overnight.
  3. Make the lemon curd:
    • In a saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.
    • Cook, stirring constantly, until thickened (about 5–7 minutes).
    • Remove from heat, whisk in butter until smooth. Cool slightly, then spread over chilled cheesecake.
  4. Make the meringue:
    • In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
    • Gradually add sugar and beat until stiff, glossy peaks form.
    • Spread meringue over lemon curd, sealing edges.
  5. Toast the meringue:
    • Use a kitchen torch to carefully brown the meringue, or place under a broiler for 1–2 minutes (watch closely!).
  6. Serve:
    • Chill for 1 more hour before slicing. Enjoy your stunning lemon meringue cheesecake!

If you’d like, I can help you adapt it for mini cheesecakes or a no-bake version too! Want that? 🍋✨

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