Why Make This Recipe
Lemon Meringue Cheesecake with Lemon Curd is a delightful dessert that brings together the tangy flavor of lemon, the creamy texture of cheesecake, and the lightness of meringue. This combination creates a delicious treat that is perfect for special occasions, dinner parties, or just when you want to impress your family and friends. The bright lemon flavor paired with the sweet meringue makes each bite a refreshing delight.
How to Make Lemon Meringue Cheesecake with Lemon Curd
Ingredients
- 2 cups Graham crackers crumbs
- 1 stick Butter, melted
- 1 tablespoon Granulated sugar
- 19.4 oz Cream cheese
- 1 cup Granulated sugar
- 3 teaspoons Lemon zest
- 1 teaspoon Vanilla extract
- 35.3 oz Sour cream
- 3 Eggs
- 1/4 cup Lemon juice
- 2 tablespoons Cornstarch
- 1/3 cup Lemon juice for lemon curd
- 1 tablespoon Lemon zest for lemon curd
- 2/3 cup Granulated sugar for lemon curd
- 80 g Butter, unsalted for lemon curd
- 1/4 teaspoon Kosher salt for lemon curd
- 1 Egg for lemon curd
- 3 Egg yolks for lemon curd
- 3 Egg whites for meringue
- 3/4 cup Granulated sugar for meringue
- 1/2 teaspoon Cream of tartar for meringue
Directions
- Prepare a 9-inch springform pan with parchment paper and preheat the oven to 350°F (180°C).
- Pulse graham crackers in a food processor until fine crumbs form. Mix crumbs with melted butter and granulated sugar in a bowl until they are well coated.
- Transfer the mixture to the pan and press evenly to form a crust. Bake for 7-8 minutes until golden, then let it cool.
- Lower the oven temperature to 280°F (140°C). In a mixing bowl, blend room temperature cream cheese, sugar, lemon zest, and vanilla until creamy. Add sour cream and lemon juice, mixing until well combined.
- Incorporate the beaten eggs and sifted cornstarch until smooth. Pour the mixture over the cooled crust and tap lightly to release air bubbles.
- Bake for about an hour until the edges are set but the middle remains jiggly. Cool in the oven with the door ajar for 1-2 hours, then refrigerate for at least 5 hours.
- For lemon curd, combine the specified ingredients and follow your favorite lemon curd recipe. Once ready, top the cheesecake with the lemon curd.
- For meringue, whisk egg whites and cream of tartar over simmering water until the sugar dissolves. Beat until stiff peaks form.
- Spread the meringue over the lemon curd topping, creating swirls. Use a blowtorch to caramelize the meringue. Serve immediately or refrigerate for up to 3 days.
How to Serve Lemon Meringue Cheesecake with Lemon Curd
Serve slices of Lemon Meringue Cheesecake with Lemon Curd chilled. This dessert pairs well with a dollop of whipped cream and a sprinkle of lemon zest for an extra touch.
How to Store Lemon Meringue Cheesecake with Lemon Curd
You can store any leftover cheesecake in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap to keep it fresh.
Tips to Make Lemon Meringue Cheesecake with Lemon Curd
- Use room temperature ingredients for the best texture.
- Make sure to let the cheesecake cool slowly in the oven to prevent cracking.
- For the meringue, whisk until stiff peaks form for the best results.
Variation
Try adding a fruit layer, like fresh berries or a berry compote, under the meringue for a different flavor profile.
FAQs
Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake a day in advance. Just be sure to refrigerate it until you’re ready to serve.
What can I do if my meringue doesn’t hold peaks?
If your meringue doesn’t hold its shape, ensure that you’re using clean, dry mixing bowls and that no yolks are in the egg whites.
Can I substitute store-bought lemon curd instead of making it?
Absolutely! Store-bought lemon curd can save time and still taste delicious with your cheesecake.
Lemon Meringue Cheesecake with Lemon Curd
Ingredients
Crust
- 2 cups Graham crackers crumbs
- 1 stick Butter, melted
- 1 tablespoon Granulated sugar
Cheesecake Filling
- 19.4 oz Cream cheese Room temperature
- 1 cup Granulated sugar
- 3 teaspoons Lemon zest
- 1 teaspoon Vanilla extract
- 35.3 oz Sour cream
- 3 Eggs
- 1/4 cup Lemon juice
- 2 tablespoons Cornstarch
Lemon Curd
- 1/3 cup Lemon juice
- 1 tablespoon Lemon zest
- 2/3 cup Granulated sugar
- 80 g Butter, unsalted
- 1/4 teaspoon Kosher salt
Meringue
- 3/4 cup Granulated sugar
- 1/2 teaspoon Cream of tartar
Instructions
Preparation
- Prepare a 9-inch springform pan with parchment paper and preheat the oven to 350°F (180°C).
- Pulse graham crackers in a food processor until fine crumbs form. Mix crumbs with melted butter and granulated sugar in a bowl until they are well coated.
- Transfer the mixture to the pan and press evenly to form a crust. Bake for 7-8 minutes until golden, then let it cool.
Baking the Cheesecake
- Lower the oven temperature to 280°F (140°C). In a mixing bowl, blend room temperature cream cheese, sugar, lemon zest, and vanilla until creamy.
- Add sour cream and lemon juice, mixing until well combined.
- Incorporate the beaten eggs and sifted cornstarch until smooth.
- Pour the mixture over the cooled crust and tap lightly to release air bubbles.
- Bake for about an hour until the edges are set but the middle remains jiggly. Cool in the oven with the door ajar for 1-2 hours, then refrigerate for at least 5 hours.
Making the Lemon Curd
- Combine the specified ingredients and follow your favorite lemon curd recipe. Once ready, top the cheesecake with the lemon curd.
Making the Meringue
- Whisk egg whites and cream of tartar over simmering water until the sugar dissolves.
- Beat until stiff peaks form.
- Spread the meringue over the lemon curd topping, creating swirls. Use a blowtorch to caramelize the meringue.