Bright and Creamy Lemon Meringue Cheesecake: A Dessert to Impress
Bring a splash of sunshine to your table with this Bright and Creamy Lemon Meringue Cheesecake! With its buttery crust, velvety cheesecake filling, tangy lemon curd, and light-as-air toasted meringue, this dessert is the perfect centerpiece for any occasion. Follow this easy guide to create a dessert that looks as good as it tastes.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Lemon Curd:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest
- 4 tablespoons unsalted butter
For the Meringue:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust
- Preheat Your Oven: Set your oven to 325°F (160°C).
- Mix the Ingredients: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
- Press and Bake: Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool while preparing the filling.
2. Make the Cheesecake Layer
- Prepare the Filling: Beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
- Bake the Cheesecake: Pour the filling over the prepared crust. Bake for 50–60 minutes, or until the edges are set and the center is slightly wobbly. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Prepare the Lemon Curd
- Whisk the Ingredients: In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
- Cook the Curd: Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Stir constantly until the curd thickens, about 8–10 minutes.
- Finish with Butter: Remove from heat and whisk in the butter until smooth. Cool to room temperature, then spread over the chilled cheesecake.
4. Make the Meringue
- Whip the Egg Whites: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, until stiff, glossy peaks form. Mix in the vanilla extract.
- Top the Cheesecake: Spoon or pipe the meringue over the lemon curd, creating decorative swirls or peaks.
5. Toast the Meringue
- Torch It: Use a kitchen torch to lightly brown the meringue peaks.
- Broil It: Alternatively, place the cheesecake under a broiler for 1–2 minutes, watching carefully to avoid burning.
Tips for Success
- Use Room-Temperature Ingredients: This ensures a smooth cheesecake batter and perfect meringue.
- Be Patient: Allow the cheesecake to chill thoroughly before adding the lemon curd and meringue.
- Perfect Meringue: Ensure your bowl and whisk are grease-free for stiff, glossy peaks.
Why You’ll Love This Recipe
The combination of creamy cheesecake, tangy lemon curd, and fluffy toasted meringue creates a symphony of flavors and textures in every bite. Not only does it taste incredible, but its stunning appearance makes it ideal for parties, holidays, or as a special treat.
Serving Suggestions
- Serve with a cup of green tea or herbal chamomile for a refreshing pairing.
- Add a garnish of candied lemon slices or fresh mint for extra elegance.
- Store leftovers in the refrigerator for up to 3 days.
Bring joy to your next celebration with this Bright and Creamy Lemon Meringue Cheesecake. It’s easy to make, delightfully tangy, and always a crowd favorite. Share your results with us and let us know how you made it your own!
