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Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

Cost $15, save $25

Source: Recommended by CookPal

  • 110 Min
  • 16 Servings
  • $15

INGREDIENTS

  • Crust

    • 2 cups shortbread cookie crumbs
    • ¼ cup melted butter

  • Filling

    • 3 (8 ounce) packages cream cheese, softened
    • 1 cup sour cream
    • 🧂 1 cup white sugar
    • 🥚 4 large eggs
    • 🍋 ¼ cup fresh lemon juice
    • 🍋 1 medium lemon, zested
    • 1 teaspoon vanilla extract

  • Meringue Topping

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

STEPS

1

Preheat the oven to 325 degrees F (165 degrees C). Mix cookie crumbs and melted butter together until evenly combined.

2

Press into the bottom of a 9-inch springform pan.

3

Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.

4

Add eggs one at a time, beating well between additions. Mix in lemon juice, lemon zest, and vanilla until smooth.

5

Spread mixture over crust in the springform pan.

6

Bake until edges are puffed and the surface is firm except for a small jiggling spot in the center, around 1 hour.

7

Cool to room temperature for about 1 hour and refrigerate until completely cooled, for at least 3 to 4 hours.

8

Preheat oven to 375 degrees F (190 degrees C). Beat egg whites until soft peaks form.

9

Add sugar and cream of tartar, beating until glossy and stiff peaks form.

10

Spread lemon curd over chilled cheesecake. Mound whipped egg whites on top, covering completely.

11

Bake until meringue is golden brown, around 10 minutes.

12

Refrigerate uncovered for at least 1 hour or up to 1 day before serving.

NUTRIENTS

Per 1 serving

🔥

483

Calories

  • 8
    Protein
  • 52
    Carbs
  • 29
    Fats

💡 Refrigerating the cheesecake overnight enhances its flavor.Ensure egg whites are at room temperature for optimal meringue consistency.Use fresh lemons to achieve the best taste.