Lemon Meringue Cheesecake
Lemon meringue cheesecake combines tangy citrus filling, buttery crust and fluffy meringue topping into a dessert perfect for any celebration.
Servings: 8 people
Equipment
- Springform Pan 9-Inch
- Saucepan Small
- Silicon Cover or Aluminum Foil
- Citrus Zester or Microplane
Ingredients
For the Crust
- 12 graham crackers
- ½ Cup unsalted butter melted
- 2 tablespoons light brown sugar
For the Lemon Filling
- 1 Cup granulated sugar
- 2 lemons large
- 24 Ounces cream cheese at room temperature
- ½ Cup sour cream at room temperature
- 2 Tablespoons all-purpose flour
- 3 eggs large, at room temperature
- ⅔ Cups lemon curd
For the Meringue
- 3 egg whites large
- ½ Teaspoon cream of tartar
- 1 Cup granulated sugar
- ½ Cup water
- 2 Tablespoons corn syrup
- 1 Tablespoon lemon juice
Instructions
Prepare the Crust
- Preheat oven to 350°F.
- Grease a 9-inch spring form pan with butter or shortening. Place the pan in a silicone cover or wrap the bottom and sides tightly with heavy-duty aluminum foil. Set it aside.
- Add the graham crackers and brown sugar to a food processor and pulse until they become fine crumbs.
- Slowly pour in the melted butter while the processor is running at low speed until the crumbs resemble sand and clump together.
- Pour the crumbs into the prepared pan and use the flat bottom of a glass or measuring cup to firmly press the crumbs into the bottom and sides of the pan.
- Bake the crust for 10 minutes, then lower the temperature of the oven to 325°F.
Prepare the Cheesecake Filling
- While the crust is baking, pour the sugar into a large mixing bowl.
- Zest the lemons over the sugar and rub the zest into the sugar.
- Juice half of one of the lemons and set it aside.
- Add the cream cheese and mix with an electric mixer until smooth.
- Add the sour cream, flour and reserved lemon juice and continue mixing until smooth.
- Add in the eggs, one at a time, making sure that each egg is fully incorporated before adding the next.
- Once the last egg is just combined, be careful not to overmix the filling.
- Pour the cheesecake filling into the crust.
Bake the Cheesecake
- Place the crust in the center of a large baking or roasting pan and pour enough hot water to fill the pan about 2 inches up the side of the springform pan, about 6 or 7 cups.
- Bake the cheesecake for 50 to 55 minutes or until the center of the cheesecake is slightly jiggly.
- Turn off the oven and keep the cheesecake in there with the door closed for 1 hour.
- Let the cheesecake cool on a cooling rack for 1 hour or until it reaches room temperature.
- Spoon the lemon curd over the top of the cheesecake and smooth it out evenly.
- Cover the cheesecake with plastic wrap and let it chill for at least 3 hours.
Make the Meringue Topping
- Wipe down a large mixing bowl with vinegar or lemon juice.
- Pour in the egg whites, cream of tartar and lemon juice. Set aside.
- Stir the sugar, water, and corn syrup in a small or medium saucepan.
- Place the mixture over medium-high heat and insert a candy thermometer; a digital one is best. Don’t stir the mixture once it starts to simmer.
- When the temperature reaches 220°F, start beating the egg whites with an electric mixer until soft peaks form.
- When the sugar mixture reaches 240°F, quickly remove it from the heat and slowly pour it in a thin, steady stream into the egg whites while mixing at medium speed.
- Once all the sugar has been added, increase the speed to high, and beat the meringue until it is stiff, 5 to 7 minutes.
- Release the ring of the springform pan and carefully transfer the cheesecake to a cake stand or platter.
Add the Meringue on Top
- Spoon the meringue on top of the cheesecake and spread it out evenly. Use a small spoon to make swirls in the meringue, if liked.
- Use a small kitchen torch to brown the top of the meringue.
- Slice and serve chilled.
Notes
Torch carefully: Hold the kitchen torch several inches away to avoid burning.
Use fresh lemons: Roll the lemons on the counter before juicing to break down the pulp and release more of the juice. Zesting right over the sugar gives maximum flavor from the lemon oils.
Room temperature ingredients: Prevent cracks and uneven texture.
Full fat = max flavor: I recommend full fat sour cream and full fat cream cheese for the richest taste.
Water bath tip: Wrap the pan tightly so water doesn’t leak into the crust. A foil wrapped cheesecake pan helps the cheesecake cook evenly but you don't want anything leaking in.
Use fresh lemons: Roll the lemons on the counter before juicing to break down the pulp and release more of the juice. Zesting right over the sugar gives maximum flavor from the lemon oils.
Room temperature ingredients: Prevent cracks and uneven texture.
Full fat = max flavor: I recommend full fat sour cream and full fat cream cheese for the richest taste.
Water bath tip: Wrap the pan tightly so water doesn’t leak into the crust. A foil wrapped cheesecake pan helps the cheesecake cook evenly but you don't want anything leaking in.
Nutrition
Calories: 844kcal | Carbohydrates: 94g | Protein: 11g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 516mg | Potassium: 289mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1681IU | Vitamin C: 15mg | Calcium: 139mg | Iron: 2mg
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