Zesty Lemon Meringue Cheesecake: A Perfect Dessert for Any Occasion

Elevate your dessert repertoire with this Zesty Lemon Meringue Cheesecake! Featuring a buttery graham cracker crust, creamy cheesecake filling, tangy lemon curd, and a toasted meringue topping, this dessert is as delicious as it is stunning. Whether you’re hosting a dinner party or treating yourself, this recipe is sure to impress.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

For the Lemon Curd:

• 4 egg yolks
• 1/2 cup granulated sugar
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 4 tablespoons unsalted butter

For the Meringue:

• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust

1. Preheat the Oven: Set your oven to 325°F (160°C).
2. Mix the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir until evenly moistened.
3. Press and Bake: Press the mixture into the bottom of a 9-inch springform pan, making it firm and even. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. Beat the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and heavy cream.
2. Bake the Cheesecake: Pour the cheesecake filling over the crust. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours or overnight.

3. Prepare the Lemon Curd

1. Whisk Ingredients: In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Cook the Curd: Place the bowl over a pot of simmering water (double boiler setup) and stir constantly until the mixture thickens, about 8–10 minutes.
3. Add Butter: Remove from heat and whisk in the butter until smooth. Allow to cool completely, then spread the lemon curd over the chilled cheesecake.

4. Make the Meringue

1. Whip the Egg Whites: Beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Stir in the vanilla extract.
2. Top the Cheesecake: Pipe or spread the meringue over the lemon curd, creating decorative peaks.

5. Toast the Meringue

1. Use a Torch: Lightly toast the meringue with a kitchen torch until golden brown.
2. Broil Option: Alternatively, place the cheesecake under the broiler for 1–2 minutes, watching carefully to avoid burning.

Tips for Success

• Room Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smoother filling.
• Chill Time: Refrigerate the cheesecake thoroughly to ensure proper setting.
• Perfect Meringue: Make sure your mixing bowl and whisk are grease-free for the best meringue results.

Why You’ll Love This Recipe

This Zesty Lemon Meringue Cheesecake is a perfect harmony of textures and flavors. The creamy cheesecake balances the tangy lemon curd, while the toasted meringue adds a light, airy finish. Its gorgeous presentation makes it the star of any dessert table.

Serving Suggestions

• Pair with a glass of chilled white wine or herbal tea for a refined treat.
• Garnish with fresh berries or edible flowers for extra elegance.
• Store leftovers in the refrigerator for up to 3 days.

Treat yourself and your loved ones to this Zesty Lemon Meringue Cheesecake today. It’s simple to prepare, utterly delicious, and guaranteed to leave a lasting impression. Share your creations with us and let us know how you made it your own!