Combining the zesty freshness of lemon meringue pie with the creamy decadence of cheesecake, this Lemon Meringue Cheesecake recipe is a delightful dessert that’s sure to impress. It’s perfect for special occasions or whenever you feel like treating yourself to something truly special. Here’s how to make it:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1/4 cup lemon juice
For the Lemon Curd:
- 1/2 cup lemon juice
- 2 teaspoons lemon zest
- 1/2 cup sugar
- 3 eggs
- 4 tablespoons unsalted butter, cubed
For the Meringue:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Rubber spatula
Instructions:
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in aluminum foil to prevent leaks. Grease the inside with butter or non-stick spray.
- Make the Crust:
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
- Prepare the Cheesecake Filling:
- Beat the cream cheese, 1 cup sugar, and flour with an electric mixer until smooth and creamy. Add eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon zest, and 1/4 cup lemon juice. Pour the filling over the cooled crust.
- Bake the Cheesecake:
- Bake for 50-60 minutes, or until the center is almost set. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, remove from the oven and let cool to room temperature.
- Make the Lemon Curd:
- In a saucepan, whisk together 1/2 cup lemon juice, lemon zest, 1/2 cup sugar, and 3 eggs. Add the butter and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes). Strain through a fine mesh sieve to remove zest. Cool slightly before spreading over the cheesecake. Refrigerate until firm, about 3 hours.
- Prepare the Meringue:
- Using a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.
- Top with Meringue:
- Spoon or pipe the meringue onto the lemon curd layer. Use a kitchen torch or broil briefly to brown the meringue. Be careful to watch constantly to prevent burning.
- Chill and Serve:
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight. Remove the side of the springform pan before serving.
Tips:
- Stabilizing Cheesecake: To avoid cracks, some prefer baking the cheesecake in a water bath.
- Handling Meringue: Ensure all equipment is grease-free when making meringue to achieve the best volume.
- Storage: This cheesecake can be refrigerated for up to 4 days, though the meringue is best enjoyed fresh.
This Lemon Meringue Cheesecake is a spectacular dessert that combines tangy lemon, creamy cheesecake, and a fluffy, toasted meringue topping. Enjoy your creation as a show-stopping finish to a special meal!