This lemon meringue cheesecake is a delightful twist on the classic dessert. A creamy cheesecake filling is topped with tangy lemon curd and fluffy meringue, creating a perfect harmony of flavors. It's a show-stopping dessert that is sure to impress any crowd.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup lemon curd
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
Directions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press onto the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla, sour cream, lemon juice, and lemon zest.
- Pour the cream cheese mixture over the crust. Bake for 45-50 minutes, or until the center is almost set. Cool on a wire rack for 10 minutes.
- Spread lemon curd over cheesecake; refrigerate for at least 4 hours, or overnight.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, and beat until stiff peaks form. Spread over lemon curd layer.
- Bake at 400°F (200°C) for 5-7 minutes, or until meringue is lightly browned. Cool on a wire rack.
- Refrigerate for at least 1 hour before serving. Enjoy!
