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**Lemon Meringue Cheesecake

is a delightful fusion of creamy cheesecake and zesty lemon meringue pie, making it a perfect dessert for springtime gatherings or special occasions. The rich and velvety cheesecake layer is balanced with a refreshing lemon curd, while the fluffy meringue topping adds a light and airy texture, providing a beautiful contrast to the richness. Not only is this dessert visually stunning, but it also delivers a perfect balance of sweetness and tartness.
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Equipment

  • Pizza Peel
  • Springform pan (9-inch)
  • Mixing bowls 
  • Hand mixer or stand mixer
  • Spatula
  • Saucepan
  • Whisk
  • - Offset spatula or piping bag (for meringue)

Ingredients
  

  • #### For the Crust:
  • - 1 1/2 cups graham cracker crumbs
  • - 1/4 cup granulated sugar
  • - 1/2 cup melted butter
  • #### For the Cheesecake:
  • - 3 8 oz packages of cream cheese, softened
  • - 1 cup granulated sugar
  • - 3 large eggs
  • - 1/4 cup sour cream
  • - 1 tbsp lemon zest
  • - 1/4 cup fresh lemon juice
  • - 1 tsp vanilla extract
  • #### For the Lemon Curd:
  • - 1/2 cup fresh lemon juice
  • - 1 tbsp lemon zest
  • - 1/2 cup granulated sugar
  • - 3 large egg yolks
  • - 1/4 cup unsalted butter cut into small pieces
  • #### For the Meringue:
  • - 3 large egg whites
  • - 1/4 tsp cream of tartar
  • - 1/4 cup granulated sugar

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  • In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the springform pan.
  • Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
  • #### Make the Cheesecake Filling:
  • In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until fully combined.
  • Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
  • Bake for 50-60 minutes, or until the center is set and the edges are lightly browned.
  • Allow the cheesecake to cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.
  • #### Make the Lemon Curd:
  • In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
  • Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
  • Remove from heat and stir in the butter until fully melted and smooth.
  • Allow the lemon curd to cool, then spread it over the chilled cheesecake.
  • #### Prepare the Meringue:
  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  • Gradually add the sugar and continue beating until stiff peaks form.
  • Spread the meringue over the lemon curd layer, or pipe it on with a piping bag for a decorative finish.
  • Bake the cheesecake for 6-8 minutes, or until the meringue is golden brown.
  • Let the cheesecake cool to room temperature before serving.
  • ### Prep Time:
  • - 30 minutes
  • ### Cook Time:
  • - 1 hour 10 minutes (plus chilling time)
  • ### Total Time:
  • - 5 hours (including chilling)
  • ### Nutrition (per serving):
  • - Calories: 450
  • - Fat: 30g
  • - Carbohydrates: 40g
  • - Protein: 6g
  • - Sugar: 30g
  • This **Lemon Meringue Cheesecake** is a stunning dessert that brings a refreshing twist to traditional cheesecake, with layers of tangy lemon curd and a light, fluffy meringue topping. Perfect for any occasion!