LEMON MERINGUE CHEESECAKE

This Lemon Meringue Cheesecake is a delightful twist on two classic desserts—combining the rich, creamy texture of a cheesecake with the tartness of lemon curd and a light, fluffy meringue topping. The zesty lemon flavor balances the sweetness, making it a perfect dessert for special occasions or when you want to impress your guests.

Ingredients:

For the Crust:

• 1/3 cup granulated sugar
  The sugar adds just the right amount of sweetness to balance the tangy cheesecake and lemon curd.
• 1/2 cup unsalted butter, melted
  Butter helps bind the graham cracker crumbs together and gives the crust a rich flavor.
• 2 cups graham cracker crumbs
  Graham cracker crumbs create a classic cheesecake crust that’s crunchy and slightly sweet, the perfect base for the creamy layers on top.

For the Cheesecake Filling:

• 1 cup granulated sugar
  Sugar sweetens the cheesecake and balances the tartness of the lemon juice and zest.
• 1/4 cup fresh lemon juice
  Fresh lemon juice gives the cheesecake a subtle tang and enhances the overall lemon flavor.
• 24 ounces cream cheese, at room temperature
  Cream cheese is the base of any good cheesecake. Make sure it’s at room temperature to ensure a smooth and creamy filling.
• 2 teaspoons lemon zest
  Lemon zest boosts the citrus flavor, adding a bright, zesty note to the creamy cheesecake.
• 1/2 cup sour cream, at room temperature
  Sour cream adds extra creaminess and a slight tang that enhances the richness of the cheesecake.
• 3 large eggs, at room temperature
  Eggs help set the cheesecake filling, giving it structure while keeping it rich and smooth.

For the Lemon Curd:

• 6 tablespoons unsalted butter, at room temperature
  Butter gives the lemon curd its rich, silky texture.
• 3/4 cup granulated sugar
  Sugar sweetens the lemon curd and balances the tartness of the lemon juice.
• 3 large eggs
  Eggs thicken the lemon curd, giving it a smooth and creamy consistency.
• 1/2 cup fresh lemon juice
  Fresh lemon juice is the star of the curd, providing a bold and tangy flavor.
• 1 tablespoon lemon zest
  Zest enhances the lemony flavor, adding bright citrus notes to the curd.

For the Meringue:

• 1/2 cup granulated sugar
  Sugar sweetens the meringue and helps create those beautiful stiff peaks.
• 4 large egg whites, at room temperature
  Egg whites are the base of the meringue, providing the light, airy texture.
• 1/4 teaspoon cream of tartar
  Cream of tartar helps stabilize the egg whites, ensuring the meringue holds its shape and doesn’t collapse.

Instructions:

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the Crust: Press the crumb mixture firmly into the bottom of the springform pan, making an even layer. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Step 2: Prepare the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).
2. Add Sugar and Lemon: Add the granulated sugar, lemon juice, and lemon zest to the cream cheese, and mix until fully combined.
3. Mix in Sour Cream and Eggs: Add the sour cream and mix until smooth. Then add the eggs one at a time, mixing on low speed just until combined. Be careful not to overmix.
4. Pour the Filling: Pour the cheesecake filling over the cooled crust and smooth the top.
5. Bake the Cheesecake: Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
6. Cool the Cheesecake: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Step 3: Prepare the Lemon Curd

1. Whisk the Ingredients: In a medium saucepan, whisk together the butter, granulated sugar, eggs, lemon juice, and lemon zest over medium heat.
2. Cook the Lemon Curd: Cook the mixture, stirring constantly, for 7-10 minutes or until it thickens and coats the back of a spoon. Be careful not to let it boil.
3. Cool the Curd: Remove the lemon curd from the heat and pour it through a fine mesh strainer to remove any lumps. Let it cool to room temperature, then refrigerate until ready to use.

Step 4: Make the Meringue

1. Whip the Egg Whites: In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until frothy.
2. Add Cream of Tartar: Add the cream of tartar and increase the speed to medium-high. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
3. Assemble the Meringue: Spread the prepared lemon curd evenly over the chilled cheesecake. Top with the meringue, spreading it to the edges to seal in the lemon curd. Use the back of a spoon to create peaks in the meringue.

Step 5: Toast the Meringue

1. Toast the Meringue: Preheat your oven’s broiler or use a kitchen torch to lightly toast the meringue. If using the oven, broil the cheesecake for 1-2 minutes, watching closely to avoid burning the meringue.
2. Chill Before Serving: Let the cheesecake cool to room temperature, then refrigerate for another 1-2 hours before serving.

Serving and Storage Tips:

• Serving: Serve this cheesecake chilled. Garnish with lemon slices or extra lemon zest for a beautiful presentation.
• Storage: Store leftover cheesecake covered in the refrigerator for up to 3 days. The meringue may lose some of its texture after the first day, but the cheesecake will still taste delicious.