If you\u2019re a lemon dessert lover, this is the ultimate showstopper! A perfect combination of creamy cheesecake, tangy lemon curd, and golden fluffy meringue\u2014ideal for celebrations or just a sweet treat.<\/p>\n
\ud83e\udd67 Ingredients
\nCrust:
\n300 g graham cracker crumbs<\/p>\n
140 g salted butter, melted<\/p>\n
40 g sugar<\/p>\n
Cheesecake Filling:
\n680 g cream cheese, softened<\/p>\n
200 g white sugar<\/p>\n
30 g all-purpose flour<\/p>\n
230 g sour cream<\/p>\n
1\u00bd Tbsp vanilla extract<\/p>\n
Zest of 3 medium lemons<\/p>\n
4 large eggs<\/p>\n
Lemon Topping (Curd):
\n8 Tbsp lemon juice<\/p>\n
4 tsp grated lemon zest<\/p>\n
100 g sugar<\/p>\n
8 large egg yolks<\/p>\n
60 g salted butter<\/p>\n
Meringue Topping:
\n200 g white sugar<\/p>\n
\u00bd tsp cream of tartar<\/p>\n
1 tsp vanilla extract<\/p>\n
4 large egg whites<\/p>\n
\ud83d\udc69\u200d\ud83c\udf73 Instructions<\/p>\n
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SEE NEXT PAGE<\/p>\n
\ud83d\udc69\u200d\ud83c\udf73 Instructions
\n1. Make the Crust:
\nMix graham cracker crumbs, melted butter, and sugar.<\/p>\n
Press into a springform pan and bake at 175\u00b0C (350\u00b0F) for 10 minutes. Let cool.<\/p>\n
2. Prepare the Cheesecake Filling:
\nBeat cream cheese, sugar, and flour until smooth.<\/p>\n
Add sour cream, vanilla extract, and lemon zest.<\/p>\n
Add eggs one at a time, mixing just until blended.<\/p>\n
Pour over the crust.<\/p>\n
Bake in a water bath at 160\u00b0C (325\u00b0F) for 50\u201360 minutes, or until just set.<\/p>\n
Cool to room temperature, then refrigerate for at least 6 hours or overnight.<\/p>\n
3. Make the Lemon Topping:
\nWhisk lemon juice, zest, sugar, and yolks in a saucepan over medium heat.<\/p>\n
Stir constantly until thickened.<\/p>\n
Remove from heat and mix in butter.<\/p>\n
Cool slightly, then spread over the chilled cheesecake. Refrigerate again.<\/p>\n
4. Make the Meringue:
\nBeat egg whites and cream of tartar to soft peaks.<\/p>\n
Gradually add sugar while beating until stiff peaks form.<\/p>\n
Add vanilla extract.<\/p>\n
Spread over lemon topping.<\/p>\n
5. Finish:
\nTorch the meringue with a kitchen torch or broil briefly to brown the top.<\/p>\n
Chill before serving.<\/p>\n
\ud83e\uddca Storage
\nStore covered loosely in the fridge for up to 4 days.<\/p>\n
Avoid tightly sealing to prevent weepy meringue.<\/p>\n
Best served cold!<\/p>\n
\ud83d\udd01 Variations & Tips
\nCrust alternatives: Use digestive biscuits or gingersnaps.<\/p>\n
Extra lemony: Add lemon extract or extra zest.<\/p>\n
No meringue? Use whipped cream and fresh berries.<\/p>\n
Smooth texture: Use room temp ingredients.<\/p>\n
No cracks: Bake in a water bath.<\/p>\n
Perfect chill: Let it rest overnight in the fridge.<\/p>\n
\ud83e\uddee Nutrition (per slice \u2013 approx.)
\nCalories: 480<\/p>\n
Fat: 32g (Saturated: 18g)<\/p>\n
Carbs: 42g (Sugars: 32g)<\/p>\n
Protein: 7g<\/p>\n
Fiber: 0.5g<\/p>\n
Cholesterol: 190mg<\/p>\n
Sodium: ~300mg<\/p>\n
Note: Values may vary based on ingredients used.<\/p>\n
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