Lemon Meringue Cheesecake
A tangy and sweet dessert combining the creaminess of cheesecake with the brightness of lemon curd, topped with a golden meringue.
Ingredients
Crust
- 2 cups shortbread cookie crumbs
- ¼ cup melted butter
Filling
- 3 packages cream cheese, softened 8 ounce packages
- 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
Meringue
- 4 large egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar optional
- 1 ½ cups lemon curd
Instructions
- Preheat oven to 325°F (165°C). Prepare crust by mixing crumbs and melted butter, pressing into a 9-inch springform pan.
- Beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, then stir in lemon juice, zest, and vanilla. Pour over crust.
- Bake at 325°F (165°C) for 1 hour, or until center is almost set. Cool to room temperature, then refrigerate for 3-4 hours.
- Beat egg whites until soft peaks form. Gradually add sugar and cream of tartar, beating until stiff peaks form. Spread lemon curd over cheesecake, then top with meringue.
- Bake at 375°F (190°C) for 10 minutes, or until meringue is golden. Chill in refrigerator for at least 1 hour before serving.
Notes
Do not cover the meringue while chilling, as it may cause the meringue to collapse.