If you are like me, you love cheesecake!! We’ve started making our own, and this time we decided to try something a little different. So for our Easter dinner we made this Lemon Meringue Cheesecake, and boy was it a hit!!!
We tweaked it a little by using the Sheriff Lemon Pie filling which gave us a huge amount of lemon filling, making a graham cracker crust instead of shortbread cookie, and using plain greek yogurt instead of sour cream!!!
Ingredients
Crust:
2 cups shortbread cookie crumbs
¼ cup melted butter
Filling:
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup white sugar
4 large eggs
¼ cup fresh lemon juice
1 medium lemon, zested
1 teaspoon vanilla extract
Meringue Topping:
4 large egg whites
¼ cup white sugar
¼ teaspoon cream of tartar (Optional)
1 ½ cups lemon curd
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch spring form pan.
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. Spread mixture over crust in the spring form pan.
Bake in the preheated oven until almost set in the center, about 1 hour. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.
Preheat the oven to 375 degrees F (190 degrees C).
Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.
Spread lemon curd over chilled cheesecake. Mound whipped egg whites over top and spread until curd is completely covered.
Bake in the preheated oven until meringue is golden brown, about 10 minutes. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don't cover the meringue or it may collapse.
