Lemon Meringue Cheesecake
Lemon Meringue Cheesecake is the perfect marriage of two beloved desserts: the creamy richness of cheesecake and the bright, airy tang of lemon meringue pie.
Servings: 12 servings
Calories: 450kcal
Equipment
- 9-inch springform pan
- Mixing Bowl
- Electric Mixer
Ingredients
Crust
- 2 cups shortbread cookie crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup white sugar
- 4 eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 zest of 1 lemon
Meringue
- 4 egg whites
- 1/4 cup white sugar
- 1/4 teaspoon cream of tartar (optional)
Filling
- 1 1/2 cups lemon curd
Instructions
- Preheat oven to 325°F (165°C). Mix shortbread crumbs and melted butter. Press into bottom of 9-inch springform pan.
- In a large bowl, beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, mixing well. Stir in lemon juice, vanilla, and zest.
- Pour batter over crust and bake ~1 hour, until nearly set in center. Cool to room temp, then refrigerate 3–4 hours or overnight.
- Preheat oven to 375°F (190°C). Beat egg whites to soft peaks, then add sugar and cream of tartar. Beat to stiff, glossy peaks.
- Spread lemon curd over chilled cheesecake. Mound meringue on top, sealing edges completely.
- Bake for 10 minutes until golden. Cool, then refrigerate uncovered for at least 1 hour before serving.
Notes
Make the cheesecake a day ahead for easy prep. Use store-bought lemon curd to save time. Chill completely before serving.
Nutrition
Calories: 450kcal | Fat: 29g