Lemon Meringue Cheesecake is the proper marriage of two beloved desserts: wealthy, creamy cheesecake and shiny, tangy lemon meringue pie. A buttery biscuit crust helps a easy lemon-infused cheesecake layer, completed with a cloud of evenly toasted meringue. Each chew delivers a ravishing stability of candy, tart, and creamy—making this dessert a surprising centerpiece for holidays, celebrations, or anytime you crave one thing refreshing and chic.
📝 Elements
For the Crust:
1½ cups graham cracker or digestive biscuit crumbs
⅓ cup melted butter
2 tablespoons sugar
For the Lemon Cheesecake Filling:
24 oz (680 g) cream cheese, softened
1 cup granulated sugar
3 massive eggs, room temperature
¾ cup bitter cream
¼ cup contemporary lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Curd Layer:
¾ cup lemon curd (store-bought or home made)
For the Meringue:
4 massive egg whites, room temperature
¾ cup granulated sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract
👩🍳 Find out how to Make Lemon Meringue Cheesecake
Step 1: Put together the Crust
Preheat oven to 325°F (160°C).
Combine crumbs, melted butter, and sugar.
Press firmly into the underside of a 9-inch springform pan.
Bake for 10 minutes, then cool fully.
Step 2: Make the Cheesecake Filling
Beat cream cheese till easy.
Add sugar and blend till creamy.
Beat in eggs one after the other, mixing gently.
Stir in bitter cream, lemon juice, lemon zest, and vanilla.
Pour filling over cooled crust.
Step 3: Bake the Cheesecake
Place pan on center rack (water tub elective).
Bake for 55–65 minutes, till heart is barely jiggly.
Flip oven off, crack the door, and funky for 1 hour.
Refrigerate for a minimum of 4 hours or in a single day.
Step 4: Add Lemon Curd
Unfold lemon curd evenly over chilled cheesecake.
Refrigerate whereas getting ready meringue.
Step 5: Make the Meringue
Beat egg whites and cream of tartar till gentle peaks kind.
Progressively add sugar and proceed beating till stiff, shiny peaks kind.
Beat in vanilla.
Step 6: End & Toast
Unfold or pipe meringue over lemon curd.
Toast with a kitchen torch or broil for 1–2 minutes, watching intently.
⭐ Suggestions for Success
Use contemporary lemon juice for the very best taste.
Keep away from over-mixing to stop cracks.
Serve chilled for clear slices.
🧊 Storage
Retailer within the fridge for as much as 4 days
Finest loved inside 48 hours for good meringue texture