Lemon Meringue Cheesecake: A Zesty Twist on a Classic Dessert

When life gives you lemons, why not make something unforgettable? A Lemon Meringue Cheesecake is the perfect way to blend the creamy richness of cheesecake with the vibrant tanginess of lemon meringue. Whether you’re hosting a dinner party or treating yourself, this dessert is bound to become a favorite.

Why Lemon Meringue Cheesecake is Worth Making

There’s something magical about the contrast between the creamy cheesecake, the tart lemon curd, and the light, fluffy meringue. It’s a dessert that delights your taste buds and impresses anyone lucky enough to try it. Plus, with the right guidance, it’s easier to make than you might think.

Ingredients: What You’ll Need

To ensure your Lemon Meringue Cheesecake turns out perfect, gather the following ingredients:

Crust

Filling

Meringue Topping

Step-by-Step Guide to Making Lemon Meringue Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C).
2. Combine 2 cups of shortbread cookie crumbs with ¼ cup melted butter in a mixing bowl until evenly mixed.
3. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
4. Set aside while preparing the filling.

Step 2: Mix the Filling

1. In a large bowl, use an electric mixer to beat 3 packages of cream cheese, 1 cup of sour cream, and 1 cup of white sugar until smooth and creamy.
2. Add 4 large eggs, one at a time, beating well after each addition.
3. Mix in ¼ cup fresh lemon juice, lemon zest, and 1 teaspoon of vanilla extract until smooth. Scrape the sides of the bowl to ensure everything is well incorporated.

Step 3: Bake the Cheesecake

1. Pour the filling over the prepared crust in the springform pan.
2. Bake in the preheated oven for about 1 hour, or until the center is almost set but still slightly jiggly.
3. Remove from the oven and let cool to room temperature, about 1 hour.
4. Refrigerate for at least 3-4 hours until completely chilled.

Step 4: Make the Meringue

1. Preheat your oven to 375°F (190°C).
2. In a clean mixing bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
3. Gradually add ¼ cup of sugar and ¼ teaspoon of cream of tartar (optional), continuing to beat until stiff, glossy peaks form.

Step 5: Assemble and Finish

1. Spread 1 ½ cups of lemon curd over the chilled cheesecake.
2. Mound the whipped egg whites over the lemon curd, spreading to cover it completely.
3. Bake the cheesecake in the preheated oven for about 10 minutes, or until the meringue turns golden brown.
4. Let the cheesecake cool for 1 hour, uncovered, before refrigerating. Avoid covering the meringue, as this can cause it to collapse.
5. Chill for at least 1 hour, or up to 1 day, before serving.

Tips for Perfect Results

• Room Temperature Ingredients: Let the cream cheese, eggs, and sour cream reach room temperature before mixing. This ensures a smoother batter.
• No Cracks: Avoid overmixing the batter to prevent cracks. If cracks appear, the meringue will cover them beautifully.
• Meringue Peaks: Use a clean bowl and beaters when whipping egg whites for the best results.

Nutritional Information

FAQs About Lemon Meringue Cheesecake

1. Can I use a different type of crust?

Absolutely! While shortbread cookie crumbs add a buttery richness, graham crackers or digestive biscuits are great alternatives.

2. How do I store leftovers?

Cover the cheesecake lightly with plastic wrap and refrigerate for up to 3 days. Avoid pressing down on the meringue.

3. Can I make this dessert ahead of time?

Yes, you can prepare the cheesecake and lemon curd up to 2 days in advance. Add the meringue topping just before serving.

4. What’s the best way to slice this cheesecake?

Use a sharp knife dipped in hot water, wiping it clean between each cut for neat slices.

5. Is there a substitute for fresh lemon juice?

Bottled lemon juice works in a pinch, but fresh lemon juice offers the best flavor.

6. Can I freeze Lemon Meringue Cheesecake?

Yes, but freeze it without the meringue. Add the meringue after thawing for optimal texture.

Why You Should Try Lemon Meringue Cheesecake Today

This dessert isn’t just a treat—it’s an experience. With layers of creamy cheesecake, zesty lemon curd, and fluffy meringue, it’s a showstopper that’s worth every bite. Plus, with a little preparation, you can master this recipe and make it your own.

So, what are you waiting for? Get your ingredients ready, preheat your oven, and enjoy the journey of creating a Lemon Meringue Cheesecake that’s bound to impress!

Lemon Meringue Cheesecake: A Zesty Twist on a Classic Dessert

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• Author: Emma
• Total Time: 6 hours 35 minutes
• Yield: 12 servings

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Description

Elevate your dessert game with this Lemon Meringue Cheesecake! Combining the creamy richness of classic cheesecake, zesty lemon curd, and fluffy golden meringue, this dessert is a true showstopper. Perfect for any occasion, it’s the ultimate balance of sweet and tart.

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Ingredients

For the Crust:

• 2 cups shortbread cookie crumbs
• ¼ cup melted butter

For the Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sour cream
• 1 cup white sugar
• 4 large eggs
• ¼ cup fresh lemon juice
• Zest of 1 medium lemon
• 1 teaspoon vanilla extract

For the Meringue Topping:

• 4 large egg whites
• ¼ cup white sugar
• ¼ teaspoon cream of tartar (optional)
• 1 ½ cups lemon curd

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Instructions

1. Prepare the Crust:
   • Preheat the oven to 325°F (165°C).
   • In a mixing bowl, combine shortbread cookie crumbs and melted butter. Mix until evenly combined.
   • Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Set aside.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese, sour cream, and sugar with an electric mixer until smooth and creamy.
   • Add eggs one at a time, beating well after each addition.
   • Mix in fresh lemon juice, lemon zest, and vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
3. Bake the Cheesecake:
   • Pour the filling over the prepared crust.
   • Bake for about 1 hour, or until the center is almost set but still slightly jiggly.
   • Let the cheesecake cool at room temperature for 1 hour, then refrigerate for 3–4 hours or until completely chilled.
4. Prepare the Meringue:
   • Preheat the oven to 375°F (190°C).
   • In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar and cream of tartar (if using), and beat until stiff, glossy peaks form.
5. Assemble and Bake:
   • Spread the lemon curd over the chilled cheesecake in an even layer.
   • Mound the meringue on top, spreading it to cover the lemon curd completely. Use the back of a spoon to create decorative peaks.
   • Bake in the preheated oven for about 10 minutes, or until the meringue is golden brown.
6. Cool and Serve:
   • Let the cheesecake cool for 1 hour at room temperature. Refrigerate for at least 1 more hour before serving. Avoid covering the meringue to prevent it from collapsing.

Notes

• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
• Preventing Cracks: Avoid overmixing the batter, and bake in a water bath for extra insurance.
• Storing Leftovers: Store covered in the refrigerator for up to 3 days.
• Freezing Option: Freeze the cheesecake without the meringue topping. Add meringue after thawing for best results.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American