Ingredients:
- 2 cups shortbread cookie crumbs
- 1/4 cup melted butter
- 3 (8-ounce) packages softened cream cheese
- 1 cup sour cream
- 1 cup white sugar
- 4 eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 4 egg whites
- 1/4 cup white sugar
- 1/4 teaspoon cream of tartar (optional)
- 1 1/2 cups lemon curd
Directions:
- Preheat the oven to 325°F (165°C).
- Mix shortbread cookie crumbs and melted butter, press into the bottom of a 9-inch springform pan.
- Beat cream cheese, sour cream, and 1 cup sugar until smooth. Add eggs one at a time, then mix in lemon juice, vanilla extract, and lemon zest. Spread over the cookie crust.
- Bake for about 1 hour until almost set in the center. Cool to room temperature and refrigerate for 3-4 hours.
- Preheat the oven to 375°F (190°C).
- Beat egg whites until soft peaks form; add 1/4 cup sugar and cream of tartar, beat until stiff peaks form.
- Spread lemon curd over the cheesecake. Mound whipped egg whites over the curd, sealing around the edges.
- Bake until the meringue is golden brown, about 10 minutes. Chill uncovered in the refrigerator for about 1 hour.
FAQs:
- Q: Can I use store-bought lemon curd?
- A: Absolutely! It’s a time-saving option without compromising the deliciousness.
- Q: Can I make this cheesecake a day ahead?
- A: Yes, in fact, it’s recommended for enhanced flavors. Refrigerate overnight for best results.
- Q: Is cream of tartar necessary for the meringue?
- A: It’s optional but helps stabilize the egg whites, resulting in a fluffier meringue.
Conclusion:
Elevate your dessert experience with our Lemon Meringue Cheesecake – a symphony of textures and flavors that will leave you craving more. Whether you’re a cheesecake enthusiast or a citrus lover, this recipe is a must-try. Treat yourself to a slice of heaven with each bite. Your taste buds will thank you!