Lemon Meringue Cheesecake
Delight in the zesty tang of lemon combined with the creamy indulgence of cheesecake in this exquisite Lemon Meringue Cheesecake. With a buttery graham cracker crust, luscious lemon filling, tangy lemon curd, and fluffy meringue topping, every bite is a perfect harmony of flavors and textures.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Total Time: 8 hours
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar (for cheesecake)
- 1/2 cup sour cream
- 1/3 cup lemon juice
- Zest of 1 lemon
- 1/4 cup all-purpose flour
- 3 large eggs
- 1 cup lemon curd
- 3 large egg whites
- 3/4 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Place a large sheet pan on the bottom oven rack and fill it halfway with water. Line a 9-inch springform pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of the prepared pan.
- Using a mixer, beat cream cheese and sugar until light and creamy. Add sour cream, lemon juice, lemon zest, and flour, mixing until well combined.
- Whisk eggs and add to batter, mixing until incorporated. Pour batter into prepared crust and bake for 50-60 minutes, until edges are set and center is slightly jiggly.
- Turn off oven and open door slightly, letting cheesecake cool for 10-15 minutes inside oven. Remove and cool on wire rack for 5 minutes. Run a knife around edge of cheesecake to loosen from pan. Cool for 1 hour, then refrigerate for 6-8 hours until chilled.
- Once chilled, spread lemon curd over top of cheesecake and chill for an additional hour.
- For meringue topping, place egg whites, sugar, and cream of tartar in heatproof bowl over simmering water. Whisk for 5 minutes until sugar dissolves and egg whites are warm.
- Remove from heat and beat mixture for 8-10 minutes until stiff peaks form. Stir in vanilla.
- Spread meringue over top of cheesecake, creating peaks with offset spatula.
- Use kitchen torch to lightly toast meringue. Refrigerate until ready to serve.
Nutrition
- Calories: 380
- Sugar: 31g
- Sodium: 270mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg