Lemon Meringue Cheesecake

For the crust:

2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:

24 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1/2 cup sour cream, at room temperature
For the lemon curd:

3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, at room temperature
1 tablespoon lemon zest
For the meringue:

4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

How To Make Lemon Meringue Cheesecake

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