🍋 Lemon Meringue Cheesecake
🥧 To Make the Crust
- 300 g graham cracker crumbs
- 140 g salted butter, melted
- 40 g sugar
Instructions (Crust)
- Preheat oven to 350°F (180°C)
- Mix graham crumbs, melted butter, and sugar
- Press firmly into the bottom of a 9-inch (23 cm) springform pan
- Bake 10 minutes, then cool
🧀 Cheesecake Filling
- 600 g (21 oz) cream cheese, softened
- 150 g (¾ cup) granulated sugar
- 3 large eggs, room temperature
- 200 ml (¾ cup) heavy cream or sour cream
- Zest of 2 lemons
- 120 ml (½ cup) fresh lemon juice
- 1 teaspoon vanilla extract
Instructions (Filling)
- Reduce oven to 320°F (160°C)
- Beat cream cheese until smooth
- Add sugar, mix well
- Add eggs one at a time
- Mix in cream, lemon zest, lemon juice, and vanilla
- Pour over cooled crust
- Bake 55–65 minutes until center is slightly jiggly
- Cool completely, then refrigerate 4 hours or overnight
🍋 Lemon Curd Layer
- 3 egg yolks
- 100 g (½ cup) sugar
- 80 ml (⅓ cup) lemon juice
- 1 tablespoon lemon zest
- 60 g (4 tbsp) unsalted butter
Instructions (Curd)
- Cook all ingredients over low heat, stirring constantly
- Thicken until it coats the spoon
- Cool slightly and spread over chilled cheesecake
☁️ Meringue Topping
- 3 egg whites
- 150 g (¾ cup) sugar
- ½ teaspoon cream of tartar (optional)
Instructions (Meringue)
- Beat egg whites until foamy
- Gradually add sugar, beat to stiff glossy peaks
- Spread over lemon curd
- Torch or broil 1–2 minutes until lightly golden
🌟 Tips
- Use room-temperature ingredients for smooth texture
- Chill fully before slicing for clean cuts
- Torch gives best meringue finish