This unforgettable lemon meringue cheesecake is a cross between tangy lemon meringue pie and an ultra-silky cheesecake.
Learn how to make lemon meringue cheesecake, and discover your new favorite dessert.
fresh juice (from 1 lemon)
Lemon Curd:
1/3cupgranulated sugar
1Tbsp.grated lemon zest plus6 Tbsp.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Set springform pan inside a 12-inch round cake pan.
(Alternatively, wrap outside of pan with 2 layers of heavy-duty aluminum foil.)
Press crumb mixture evenly into bottom and up about 1 1/2 inches of sides of prepared springform pan.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Remove from oven, and let cool completely, about 30 minutes.
Reduce oven temperature to 300F.
Add sour cream, and beat on low speed until combined, about 1 minute.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Add eggs, one at a time, beating until just incorporated, about 1 minute.
Scrape down sides of bowl, and beat on low speed until batter is smooth, about 1 minute.
Pour into cooled Crust.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Gently smooth top, as needed, with an offset spatula.
Place roasting pan in oven.
Let cheesecake stand in oven until water in roasting pan has cooled to just warm, about 30 minutes.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Remove springform pan from cake pan (or alternatively remove foil).
Place in refrigerator until set, at least 4 hours or up to 12 hours.
(Alternatively, stir together in a metal bowl set over a pot of simmering water).
Credit:Caitlin Bensel; Food Styling: Torie Cox
Cook, whisking constantly, until mixture thickens and a thermometer registers 170F.
Remove from heat, and quickly stir in butter and salt until melted and incorporated.
Store, covered, in refrigerator until ready to use.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Remove springform pan ring from cheesecake; remove bottom of springform pan and parchment paper.
Transfer to a plate.
Store in refrigerator until Meringue is ready.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Place bowl over a saucepan of simmering water, making sure bottom of bowl doesnt touch water.
Remove bowl from simmering water.
Beat egg white mixture with a stand mixer fitted with a whisk attachment on low speed 2 minutes.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Increase to medium speed, and beat 2 minutes.
Increase to high speed, and beat until stiff, glossy peaks form, about 3 minutes.
(Alternatively, use back of a spoon.)
Credit:Caitlin Bensel; Food Styling: Torie Cox
Toast Meringue with a kitchen torch until lightly browned.
Slice and serve chilled.
What’s In A Lemon Meringue Cheesecake?
Credit:Caitlin Bensel; Food Styling: Torie Cox
We used those lemon sandwich cookies in the crust.
But it’s possible for you to refrigerate overnight if needed.
However, the meringue may become slightly weepy.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Egg Separation Tip
You don’t want any yolk in the whites.
Our Tips for the Best Lemon Meringue Cheesecake
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
