This gorgeous lemon meringue cheesecake is a beautiful and delicious dessert, perfect for your next dinner party. The lemon meringue cheesecake is a decadent dessert that combines the zesty flavours of a lemon meringue pie with the velvety smoothness of a classic cheesecake. The tangy lemon filling adds a refreshing burst of citrous, while the creamy cheesecake base provides a rich and indulgent contrast. The fluffy meringue topping adds a light and airy finish, creating a perfect balance of flavours and textures. This dessert is not only delicious but also visually stunning, making it a show-stopping centrepiece for any special occasion. Your guests are sure to be impressed by this unique and mouthwatering treat.

// find recipe below

// ingredients

Crust:

• 2 cups shortbread cookie crumbs

• ¼ cup organic butter, melted

Filling:

• 3 packages cream cheese, softened (225g each)

• 1 cup organic sour cream

• 1 cup white sugar (I recommend caster sugar)

• 4 large organic eggs

• ¼ cup fresh lemon juice

• 1 medium lemon, zested

• 1 teaspoon vanilla extract or one stick vanilla bean

Meringue Topping:

• 4 large egg whites

• ¼ cup white sugar

• 1 ½ cups lemon curd

//method

Preheat the oven to 165 degrees C

1. Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.

2. Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.

3. Spread mixture over crust in the springform pan.

4. Bake in the preheated oven until almost set in the centre, about 1 hour.

5. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.

Make the meringue & assemble:

1. Beat egg whites in a bowl with an electric mixer until soft peaks form.

2. Beat in sugar until mixture is glossy and stiff peaks form. (Find photo above of desired consistency.)

3. Spread lemon curd over chilled cheesecake.

4. Spread whipped egg whites over top, spreading until curd is completely covered.

5. Create some peaks with the back of your spoon (refer to photo above for inspiration)

6. Torch with a kitchen torch to your desired level of brown.

It's worth mentioning that this cheesecake can be prepared in advance. However, I wouldn't recommend preparing it more than a day or two prior. After being refrigerated for a while, the meringue tends to become slightly sticky on the surface and difficult to cut. While it will still be delicious, it may be challenging to maintain its structure and slice it.

This lemon meringue cheesecake is amazing. The lemon curd gives it the perfect balance of tart and sweet, and the meringue is just right. It's smooth, creamy, and so delicious. I couldn't stop eating it and I hope you get to try it too.

enjoy!

-April x

side note: all photos contained in this post are my own if you wish to use them please contain a link to this post :)