This luscious Lemon Meringue Cheesecake brings together sweet and tart flavors for the ultimate dessert experience. It starts with a crispy, buttery shortbread crust that provides the perfect contrast to the rich and creamy cheesecake filling. The filling is infused with fresh lemon – both juice and zest – to give it a delightful citrus twist. Once chilled, the cheesecake is topped with an airy, sweet meringue and then briefly baked. This last baking step lightly toasts the meringue topping to perfection.
The end result is a impressive dessert with contrasting textures from the crunchy crust, silky smooth cheesecake, vibrant lemon curd, and light as air meringue. Each bite delivers a symphony of flavors and sensations – the tangy brightness of lemon, the decadent richness of cream cheese, and the sweetness of meringue. Served chilled, slices showcase the distinct gorgeous layers. This cheesecake makes an elegant finale for a special meal, and it’s guaranteed to impress any guests. Though it requires some time and effort, all the components can be prepared in advance. Once assembled, it will be worth every minute spent creating this spectacular Lemon Meringue Cheesecake masterpiece.
Ingredients:
Crust:
- 2 cups shortbread cookie crumbs
- ¼ cup melted butter
Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 4 large eggs
- ¼ cup fresh lemon juice
- Zest of 1 medium lemon
- 1 teaspoon vanilla extract
Meringue Topping:
- 4 large egg whites
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar (Optional)
- 1 ½ cups lemon curd
Directions:
- Preheat the oven to 325°F (165°C).
- Prepare the Crust:
- In a bowl, combine shortbread cookie crumbs and melted butter until evenly mixed.
- Press the mixture into the bottom of a 9-inch springform pan.
- Prepare the Filling:
- In a separate bowl, use an electric mixer to beat cream cheese, sour cream, and granulated sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl.
- Spread the filling over the crust in the springform pan.
- Bake and Chill:
- Bake in the preheated oven until the center is almost set, approximately 1 hour.
- Allow the cheesecake to cool to room temperature for about 1 hour, then refrigerate for at least 3 to 4 hours until completely chilled.
- Preheat the oven to 375°F (190°C).
- Prepare the Meringue Topping:
- In a bowl, beat egg whites with an electric mixer until soft peaks form.
- Beat in granulated sugar and cream of tartar until the mixture is glossy, and stiff peaks form.
- Assemble and Bake:
- Spread lemon curd over the chilled cheesecake.
- Mound the whipped egg whites over the curd and spread until the curd is completely covered.
- Bake in the preheated oven until the meringue is golden brown, around 10 minutes.
- Chill Before Serving:
- Remove from the oven and let it chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving.
- Avoid covering the meringue to prevent collapse.
