Imagine the tangy embrace of lemon meringue pie and the rich, creamy texture of cheesecake coming together in a symphony of flavours. That’s exactly what you get with this Lemon Meringue Cheesecake recipe!
It’s a dessert that promises to take your taste buds on a journey they won’t forget, making it perfect for any occasion, any time of the year. This cheesecake has a little secret too – it gets even better after a day in the fridge, giving you all the more reason to anticipate the indulgence.
This Lemon Meringue Cheesecake is a dessert that brings joy and sophistication to your table, blending the zest of lemons with the smoothness of cheesecake in every bite. Enjoy the making, the anticipation, and most importantly, the devouring of this delightful treat!
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Additional Time: 4 hrs
Total Time: 5 hrs 30 mins
Servings: 16
Yield: 1 9-inch cake
Ingredients:
For the Crust:
- 2 cups shortbread cookie crumbs
- ¼ cup melted butter
The Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 cup white sugar
- 4 large eggs
- ¼ cup fresh lemon juice
- Zest of 1 medium lemon
- 1 teaspoon vanilla extract
The Meringue Topping:
- 4 large egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar (optional)
- 1 ½ cups lemon curd
Directions:
- Begin by preheating your oven to 325°F (165°C).
- Crust: In a bowl, combine the shortbread cookie crumbs and melted butter until you have a uniform mixture. Press this into the bottom of a 9-inch springform pan, creating a solid base for your cheesecake.
- Filling: Using an electric mixer, blend the cream cheese, sour cream, and sugar until the mixture becomes smooth and creamy. Incorporate the eggs one at a time, ensuring each is well mixed in before adding the next. Stir in the lemon juice, lemon zest, and vanilla extract until the filling is homogeneous. Pour this over the crust in your pan.
- Bake in your preheated oven for approximately 1 hour, or until the center is almost set. Allow it to cool to room temperature, which should take about an hour, and then refrigerate for at least 3 to 4 hours until thoroughly chilled.
- Increase your oven temperature to 375°F (190°C) for the meringue.
- Meringue Topping: Beat the egg whites until soft peaks form, then gradually add the sugar and cream of tartar, continuing to beat until you have a glossy mixture with stiff peaks. Spread the lemon curd over the chilled cheesecake and then add the meringue on top, covering the curd completely.
- Bake in the preheated oven for about 10 minutes, or until the meringue is golden brown. Remove from the oven and let it chill in the refrigerator for at least 1 hour or up to a day before serving. Remember, covering the meringue might cause it to collapse, so it’s best left uncovered.
Cook’s Note:
- Consider making two cheesecakes at once. You can freeze one without the meringue topping for later enjoyment.
- Use the leftover egg yolks from the meringue to make your own lemon curd for an extra touch of homemade goodness.
