Description
A perfect dessert combining tangy lemon flavors with a creamy cheesecake and fluffy meringue, ideal for any special occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup sour cream
- ½ cup fresh lemon juice
- ½ cup granulated sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 3 large egg whites
- ⅓ cup granulated sugar
- ½ teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until you achieve a wet sand texture. Press this mixture firmly into the base of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and fluffy. Gradually add the sugar, lemon zest, and lemon juice, mixing well. Incorporate the vanilla and sour cream until fully combined. Add in the eggs one at a time, mixing on low speed just until incorporated. Pour this creamy filling over the cooled crust and smooth the top. Bake for 50–60 minutes, or until the edges are set, and the center is slightly jiggly. Let it cool to room temperature before chilling in the fridge for at least 240 minutes, or overnight.
- In a small saucepan, whisk together the fresh lemon juice, sugar, and egg yolks over medium heat. Stir consistently until the mixture thickens enough to coat the back of a spoon, which should take about 5–7 minutes. Remove from heat and stir in the butter and lemon zest. Allow it to cool completely, then spread it over the chilled cheesecake and return it to the fridge to set.
- In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar while continuing to beat until you achieve glossy stiff peaks. Spread or pipe the meringue on top of the lemon curd layer. For a dramatic presentation, use a kitchen torch to lightly toast the meringue until golden brown. If you don’t have a torch, place it under the broiler for about a minute, but watch closely to avoid burning.
Notes
For a less tangy flavor, consider reducing the lemon juice slightly. Gluten-free graham crackers can be used for the crust.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg