Lemon Meringue Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1/2 cup melted unsalted butter
02 -
1/4 cup white sugar
03 -
1 1/2 cups crushed graham crackers
→ Lemon Cheesecake Filling
04 -
3 large eggs
05 -
1 teaspoon pure vanilla
06 -
1/4 cup freshly squeezed lemon juice
07 -
1 cup sugar
08 -
1/2 cup sour cream
09 -
24 oz softened cream cheese
10 -
The peel (zest) from 2 lemons
→ Lemon Curd Layer
11 -
Zest from 1 lemon
12 -
1/2 cup fresh lemon juice
13 -
2 large eggs
14 -
1/4 cup sugar
15 -
1 tablespoon unsalted butter
→ Meringue Topping
16 -
1/4 teaspoon cream of tartar
17 -
3 large egg whites
18 -
1/4 cup sugar
# Instructions:
01 -
Heat your oven to 325°F (163°C). Mix the graham crumbs, melted butter, and sugar in a bowl. Push the mix down into the bottom of a spring pan to shape it into a base. Bake for 8-10 minutes and let it cool completely.
02 -
Take a big bowl and mix the cream cheese with sugar until it turns smooth and fluffy. Blend the vanilla in, then crack in the eggs one at a time, mixing as you go. Gently stir the sour cream, lemon zest, and juice until everything's well combined.
03 -
Pour the cheesecake mix onto the cooled crust and even out the surface with a spatula. Pop it in the oven for 50-55 minutes, until it's mostly firm but still a bit wobbly in the center. Turn off the oven, leave the cheesecake in for an hour, then chill it in the fridge for 4 hours or overnight.
04 -
In a small pot, mix lemon juice, eggs, and sugar over low heat. Keep whisking all the time while cooking until it thickens, which should take about 5-7 minutes. Remove it from the heat, toss in the butter and zest, and give it a stir. Let this cool completely.
05 -
Beat the egg whites with cream of tartar in a clean bowl until you get soft peaks. Slowly add sugar, a little at a time, and keep whisking until stiff peaks form.
06 -
Once the cheesecake is cold, cover the top with the cooled lemon curd, spreading it out. Dollop meringue over the curd and make little peaks using the back of a spoon.
07 -
Raise the oven heat to 350°F (175°C), and bake the cheesecake for 5-7 minutes or until the meringue gets a golden color. Cool it all to room temperature, then pop it back in the fridge for another hour before you dig in.
08 -
Cut into slices, serve, and enjoy this zesty, creamy treat full of lemony goodness!