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–+ servings

Lemon Meringue Cheesecake

This dessert layers creamy cheesecake with bright lemon curd and fluffy meringue. Every bite delivers a bakery-worthy treat that impresses effortlessly.
Lemon Meringue Cheesecake
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 485 kcal
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Equipment

  • springform pan
  • kitchen torch
  • stand mixer

Ingredients  

For the Lemon Curd

  • 3 Large Eggs
  • 3 Large Egg Yolks
  • 3/4 cup Granulated Sugar
  • 1/2 cup Fresh Lemon Juice
  • 1 tbsp Lemon Zest
  • 6 tbsp Unsalted Butter, Cubed

For the Crust

  • 2 cups Graham Cracker Crumbs
  • 5 tbsp Unsalted Butter, Melted
  • 2 tbsp Granulated Sugar

For the Cheesecake

  • 24 oz Cream Cheese, Softened
  • 3/4 cup Granulated Sugar
  • 3 Large Eggs
  • 3/4 cup Sour Cream
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Lemon Zest
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt

For the Meringue

  • 4 Large Egg Whites
  • 1 cup Granulated Sugar
  • 1/4 tsp Cream Of Tartar
  • 1 tsp Pure Vanilla Extract

Instructions 

  1. Whisk the eggs, egg yolks, sugar, lemon juice and lemon zest in a saucepan over medium-low heat. Stir constantly until the curd thickly coats a spoon, then remove from the heat and stir in the butter. Cover the surface and refrigerate until cold.
  2. Heat the oven to 350 F. Combine the graham cracker crumbs, melted butter and sugar, press into a 9-inch springform pan and bake for 9 minutes. Reduce the oven to 325 F.
  3. Beat the cream cheese and sugar on low speed until smooth. Mix in the eggs one at a time, followed by the sour cream, lemon juice, lemon zest, vanilla and salt.
  4. Pour the filling over the crust and set the springform pan inside a larger roasting pan. Add hot water until it reaches halfway up the side of the springform pan, then bake for 55 to 65 minutes.
  5. Turn off the oven when the edges are set and the center still wobbles slightly. Leave the cheesecake in the partially opened oven for 45 minutes, then cool completely and refrigerate for at least 6 hours.
  6. Spread 1 cup of the chilled lemon curd over the cheesecake. Return the cheesecake to the refrigerator while preparing the meringue.
  7. Whisk the egg whites, sugar and cream of tartar over gently simmering water until the sugar dissolves and the mixture reaches 160 F. Beat until glossy, cool peaks form, then beat in the vanilla.
  8. Spoon the meringue over the lemon curd, creating tall swirls. Brown the surface with a kitchen torch or briefly under a fully heated broiler, then refrigerate until ready to serve.

Nutrition

Serving: 1servingCalories: 485kcalCarbohydrates: 48gProtein: 9gFat: 29g
Keyword lemon cheesecake, lemon meringue cheesecake, meringue dessert

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