🍋 Lemon Meringue Cheesecake

Experience heaven in every bite with this Lemon Meringue Cheesecake.
A perfect balance of tangy lemon, creamy cheesecake, and fluffy toasted meringue.
This show-stopping dessert is pure indulgence and always a crowd favorite.

Crust Ingredients

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Lemon Layer

• 1 cup lemon curd (homemade or store-bought)

Meringue Topping

• 4 large egg whites, room temperature
• ½ teaspoon cream of tartar
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the pan.
   Bake for 10 minutes. Let cool.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing gently.
5. Mix in sour cream, lemon juice, lemon zest, and vanilla.
6. Pour filling over crust. Bake for 55–65 minutes until center is slightly set.
7. Turn oven off, crack the door, and cool cheesecake for 1 hour. Chill at least 4 hours.
8. Spread lemon curd evenly over the chilled cheesecake.
9. For meringue: Beat egg whites and cream of tartar until foamy.
   Gradually add sugar and beat until stiff peaks form. Add vanilla.
10. Spread meringue on top, sealing edges.
11. Broil for 1–2 minutes or use a kitchen torch until golden.