Lemon Meringue Cheesecake
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A rich, creamy cheesecake topped with tangy lemon curd and fluffy, golden meringue—this show-stopper dessert is sunshine in every bite! 
Ingredients:
For the crust:
A huge thanks to AllRecipes for this decadent treat!
Got your own twist on this classic dessert? Share it in our Cooking & Recipes forum!
Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- 3 tablespoons butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 2 egg yolks, beaten
- 2 tablespoons butter
- 1 tablespoon lemon zest
- â…“ cup lemon juice
- 4 egg whites
- ÂĽ teaspoon cream of tartar
- ½ cup white sugar
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake at 325°F (165°C) for 10 minutes. Let cool.
- Prepare the filling: Beat cream cheese and sugar until smooth. Mix in vanilla, eggs (one at a time), then fold in sour cream. Pour into crust and bake for 50–55 minutes. Cool and refrigerate for at least 4 hours.
- Cook the lemon curd: Whisk sugar and cornstarch in a saucepan. Gradually stir in water and egg yolks. Cook over medium heat until thickened, then remove from heat and stir in butter, lemon zest, and juice. Cool slightly.
- Spread curd over chilled cheesecake.
- Make the meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form.
- Top cheesecake with meringue and bake at 375°F (190°C) for 8–10 minutes until golden. Cool completely and chill before serving.
Image source: AllRecipes
A huge thanks to AllRecipes for this decadent treat!
Got your own twist on this classic dessert? Share it in our Cooking & Recipes forum!
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