Luscious Lemon Meringue Delight

Name: Luscious Lemon Meringue Delight
Total time: 330 min
Ingredients: 280g shortbread cookie crumbs; 60ml melted butter; 3 (225g) packages cream cheese, softened; 240ml sour cream; 200g white sugar; 4 large eggs; 60ml fresh lemon juice; 1 medium lemon, zested; 1 teaspoon vanilla extract; 4 large egg whites; 50g white sugar; 0.25 teaspoon cream of tartar; 360g lemon curd

This luscious lemon meringue delight combines the zesty flavors of a lemon meringue pie with the creamy richness of a cheesecake. A show-stopping dessert that will leave your guests craving more!

330 min

easy

483kcal

calories

52g

carbohydrates

130mg

cholesterol

29g

fat

fiber

protein

15g

saturated fat

305mg

sodium

33g

sugar

unsaturated fat

Dessert American

Ingredients

280g shortbread cookie crumbs

60ml melted butter

3 (225g) packages cream cheese, softened

240ml sour cream

200g white sugar

4 large eggs

60ml fresh lemon juice

1 medium lemon, zested

1 teaspoon vanilla extract

4 large egg whites

50g white sugar

0.25 teaspoon cream of tartar

360g lemon curd

Directions

Step 1

Prepare the ingredients and preheat the oven to 165°C (325°F).

Step 2

Create the crust by mixing the cookie crumbs and melted butter in a bowl until well combined.

Step 3

Press the mixture into the bottom of a 23cm (9-inch) springform pan.

Step 4

For the filling, use an electric mixer to beat the cream cheese, sour cream, and sugar until smooth and creamy.

Step 5

Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.

Step 6

Spread the filling over the crust in the springform pan.

Step 7

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

Step 8

Allow the cheesecake to cool to room temperature for about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.

Step 9

Preheat the oven to 190°C (375°F) to make the meringue.

Step 10

For the meringue, beat the egg whites in a bowl with an electric mixer until soft peaks form.

Step 11

Gradually beat in the sugar and cream of tartar until the mixture is glossy and stiff peaks form.

Step 12

Spread the lemon curd over the chilled cheesecake.

Step 13

Mound the whipped egg whites over the top and spread until the curd is completely covered.

Step 14

Bake in the preheated oven until the meringue is golden brown, about 10 minutes.

Step 15

Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Do not cover the meringue or it may collapse.