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Lemon Meringue Cheesecake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
330 minutes
Tangy lemon meringue meets creamy cheesecake in this impressive dessert.
Ingredients:
  • 4 large egg whites
  • 2 cups shortbread cookie crumbs
  • 0.25 cup melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 4 large eggs
  • 0.25 cup fresh lemon juice
  • 1 medium lemon, zested
  • 0.25 teaspoon cream of tartar
  • 1.5 cups lemon curd
Instructions:
  • Prepare your ingredients and preheat the oven to 325 degrees F (165 degrees C).
  • Create the crust by thoroughly blending cookie crumbs with melted butter in a bowl until fully mixed.
  • Firmly press mixture into the base of a 9-inch springform pan.
  • Prepare the luscious filling by blending cream cheese, sour cream, and sugar in a bowl using an electric mixer until velvety and smooth.
  • Add the eggs one by one, beating thoroughly after each addition. Incorporate the lemon juice, lemon zest, and vanilla until the mixture is smooth, making sure to scrape the bottom and sides of the bowl.
  • Evenly spread the mixture over the crust in the springform pan.
  • Bake in the preheated oven for about 1 hour, or until the center is almost set.
  • Allow the dish to cool at room temperature for about 1 hour, then chill in the refrigerator until completely cool, preferably for 3 to 4 hours.
  • Preheat the oven to 375 degrees F (190 degrees C), then create the meringue by whisking egg whites in a bowl with an electric mixer until soft peaks form.
  • Whisk together sugar and cream of tartar until the mixture becomes shiny and forms stiff peaks.
  • Smooth a generous layer of zesty lemon curd over the top of the chilled cheesecake.
  • Spread a luscious layer of whipped egg whites over the curd until it is fully covered.
  • Bake until the meringue turns golden brown, approximately 10 minutes in the preheated oven.
  • After baking, let it cool in the refrigerator, uncovered, for at least 1 hour or up to 1 day before serving to ensure the meringue stays fluffy and intact.

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