Lemon Meringue Cheesecake is a decadent dessert that blends the creamy richness of cheesecake with the tangy brightness of lemon curd and a fluffy, toasted meringue topping. Perfect for special occasions or as a show-stopping treat, this dessert brings together the best of sweet, tangy, and creamy in every bite. It’s a must-try for lemon lovers and cheesecake enthusiasts alike!

Ingredients

For the Crust:

• 2 cups (200g) graham cracker crumbs
• ½ cup (115g) unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• ⅓ cup (80ml) sour cream
• ⅓ cup (80ml) fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Lemon Curd:

• ½ cup (120ml) fresh lemon juice
• ¾ cup (150g) granulated sugar
• 3 large egg yolks
• 4 tbsp (60g) unsalted butter, cubed
• 1 tsp lemon zest

For the Meringue:

• 3 large egg whites
• ¾ cup (150g) granulated sugar
• ¼ tsp cream of tartar

Directions

1. Prepare the Crust:
   Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
   Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until combined. Pour the filling over the cooled crust.
3. Bake the Cheesecake:
   Bake at 325°F (160°C) for 55-60 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours.
4. Make the Lemon Curd:
   In a small saucepan, whisk together lemon juice, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and whisk in butter and lemon zest. Let cool completely before spreading over the chilled cheesecake.
5. Prepare the Meringue:
   Beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, beating on high speed until stiff, glossy peaks form.
6. Assemble the Cheesecake:
   Spread the meringue over the lemon curd layer, creating peaks with a spoon or spatula. Use a kitchen torch to lightly toast the meringue until golden brown, or broil for 1-2 minutes, watching carefully.
7. Serve:
   Chill the cheesecake for 30 minutes to set the layers. Slice and serve!

Notes

• Substitutions: Swap graham crackers for vanilla wafers or digestive biscuits for the crust.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Time-Saving Tip: Use store-bought lemon curd to save time without sacrificing flavor.
• Make-Ahead: The cheesecake and lemon curd can be prepared a day in advance. Add the meringue just before serving for best results.

Lemon Meringue Cheesecake is the ultimate combination of zesty and sweet—a dessert guaranteed to impress!