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Creamy Lemon Meringue Cheesecake with Toasted Meringue

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A bold, citrusy cheesecake layered with lemon zest-infused crust, silky lemon cheesecake filling, tangy lemon curd, and toasted meringue topping.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • Zest of 1 lemon

  • 6 tbsp unsalted butter, melted

For the cheesecake filling:

  • 3 (8 oz) blocks cream cheese, room temp

  • 1 cup granulated sugar

  • ¾ cup sour cream

  • 3 large eggs, room temp

  • Zest of 2 lemons

  • ¼ cup fresh lemon juice

  • 1 tsp vanilla extract

For the lemon curd:

  • 4 large egg yolks

  • ½ cup granulated sugar

  • ¼ cup fresh lemon juice

  • Zest of 1 lemon

  • 4 tbsp unsalted butter

For the meringue:

  • 4 large egg whites

  • ½ cup granulated sugar

  • ¼ tsp cream of tartar

Instructions

  • Preheat oven to 325°F. Prepare crust by mixing crumbs, sugar, zest, and melted butter. Press into 9-inch springform pan. Bake 10 minutes. Cool.

  • Beat cream cheese until smooth. Add sugar, sour cream, lemon juice, zest, and vanilla. Mix. Beat in eggs one at a time.

  • Pour filling over crust. Bake in water bath for 55–65 minutes. Cool gradually, then chill for 4+ hours.

  • For curd: whisk yolks, sugar, lemon juice, and zest over medium-low heat until thick. Stir in butter, strain, and cool.

  • Spread cooled curd over chilled cheesecake. Chill again for 30 minutes.

  • Whip egg whites with cream of tartar. Gradually add sugar until stiff peaks form.

  • Top cheesecake with meringue. Torch or broil to brown.

Notes

Use room temperature ingredients for best results. Torch meringue just before serving.

Find it online: https://thefoodaunt.com/creamy-lemon-meringue-cheesecake-with-toasted-meringue/