Description
Lemon Meringue Cheesecake is a layered dessert featuring a buttery crust, tangy lemon cheesecake filling, a smooth lemon curd topping, and fluffy toasted meringue. It’s rich yet refreshing and perfect for celebrations or elegant occasions.
Ingredients
- Crust:
- 2 cups digestive biscuit or graham cracker crumbs (200 g)
- 1/2 cup unsalted butter, melted (115 g)
- 2 tablespoons granulated sugar (optional)
- Cheesecake Filling:
- 500 g cream cheese, softened
- 3/4 cup granulated sugar (150 g)
- 2 large eggs, room temperature
- 1 cup heavy cream or sour cream (240 ml)
- Zest of 2 lemons
- 1/2 cup fresh lemon juice (120 ml)
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch or flour
- Lemon Curd:
- 3 large egg yolks
- 1/2 cup granulated sugar (100 g)
- 1/2 cup fresh lemon juice (120 ml)
- 1 tablespoon lemon zest
- 3 tablespoons unsalted butter (45 g)
- Meringue Topping:
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar (150 g)
- 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
Instructions
- Make the crust: Preheat oven to 180°C (350°F). Mix crumbs, melted butter, and sugar. Press into a greased 9-inch springform pan. Bake 10 minutes. Cool.
- Make the filling: Lower oven to 160°C (320°F). Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in cream, lemon zest, juice, vanilla, and cornstarch. Pour over crust and bake 45–50 minutes. Let cool in oven 1 hour, then refrigerate 4+ hours.
- Make lemon curd: In a saucepan over low heat, whisk yolks, sugar, lemon juice, and zest. Cook until thickened. Stir in butter. Cool slightly and spread over cheesecake. Chill 30 minutes.
- Make meringue: Beat egg whites until foamy. Add cream of tartar or lemon juice. Gradually beat in sugar until stiff peaks form. Spread or pipe over chilled curd, sealing edges.
- Toast meringue: Use a kitchen torch to toast or bake at 220°C (430°F) for 5–7 minutes until golden. Chill briefly before serving.
Notes
- Use lime instead of lemon for a twist.
- Chocolate or gluten-free biscuits work well for the crust.
- Add orange blossom water to the meringue for floral aroma.
- Whipped cream can replace meringue for a lighter topping.
- Use a hot, clean knife for neat slices.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg
