cheesecake with the zesty brightness of lemon meringue pie, cheesecake with the zesty brightness of lemon meringue pie,

Here’s a full, detailed recipe for a Lemon Meringue Cheesecake — creamy cheesecake + bright lemon curd + fluffy toasted meringue 🍋🍰
I’ll break it down step-by-step so it’s easy to follow.

---

🍋 Lemon Meringue Cheesecake (9-inch)

⏱ Time Overview

• Prep: ~40 minutes

• Bake & cool: ~2 hours + chilling

• Chill time: 4–6 hours (or overnight)

---

🧈 Ingredients

1. Graham Cracker Crust

• 1 ½ cups graham cracker crumbs

• 2 tbsp sugar

• 6 tbsp unsalted butter, melted

---

2. Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs, room temperature

• ¾ cup sour cream

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

---

3. Lemon Curd Layer

• ½ cup fresh lemon juice

• ¾ cup sugar

• 3 large egg yolks

• 1 tbsp lemon zest

• 4 tbsp unsalted butter, cubed

---

4. Meringue Topping

• 4 large egg whites, room temperature

• ¾ cup sugar

• ¼ tsp cream of tartar (optional, but helps stability)

---

🥧 Directions

---

STEP 1: Make the Crust

1. Preheat oven to 325°F (165°C).

2. Mix graham crumbs, sugar, and melted butter until evenly moist.

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

4. Bake for 10 minutes, then let cool.

---

STEP 2: Cheesecake Filling

1. Beat cream cheese on medium speed until smooth (no lumps).

2. Add sugar and beat until combined.

3. Add eggs one at a time, mixing on low speed.

4. Mix in sour cream, lemon juice, lemon zest, and vanilla.

5. Pour over cooled crust and smooth the top.

Bake:

• Place pan on center rack

• Bake 45–55 minutes, until edges are set and center slightly jiggles

• Turn oven off, crack the door, and cool for 1 hour

Then refrigerate at least 4 hours.

---

STEP 3: Lemon Curd

1. In a saucepan, whisk lemon juice, sugar, egg yolks, and zest.

2. Cook on medium-low, whisking constantly.

3. When thick (coats the back of a spoon), remove from heat.

4. Whisk in butter until smooth.

5. Cool slightly, then spread over chilled cheesecake.

6. Chill another 30–60 minutes.

---

STEP 4: Meringue

1. Beat egg whites until foamy.

2. Add cream of tartar.

3. Slowly add sugar while beating.

4. Beat until stiff, glossy peaks form.

---

STEP 5: Assemble & Toast

1. Spoon or pipe meringue on top of lemon curd.

2. Create peaks with a spoon.

3. Toast using:

   • Kitchen torch OR

   • Broiler for 30–60 seconds (watch carefully!)

---

❄️ Storage

• Refrigerate covered for up to 3 days

• Best texture after chilling overnight

---

⭐ Tips for Success

• Use fresh lemon juice (not bottled)

• Don’t overmix cheesecake batter

• Chill fully before slicing for clean cuts

• Wipe knife between slices