zest, and vanilla until fully blended.
4. Pour over the crust and bake for 55–65 minutes, until edges are firm and the center jiggles slightly.
5. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 3: Lemon Curd
1. Whisk lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat.
2. Stir constantly until the mixture thickens (about 8–10 minutes).
3. Remove from heat and mix in cubed butter until smooth.
4. Let it cool before spreading over the cheesecake.
Step 4: Meringue
1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
3. Mix in vanilla extract.
Step 5: Assemble and Toast
1. Spread meringue over the lemon curd, creating peaks and swirls for texture.
2. Use a kitchen torch to toast the meringue until golden brown. Alternatively, broil for 1–2 minutes, keeping a close watch.
Step 6: Chill and Serve
1. Refrigerate for at least 4 hours or overnight to set completely.
2. Remove the springform pan sides, slice, and enjoy the perfect combination of tangy, creamy, and
sweet layers.
Tips for Best Results:
Bring all ingredients to room temperature for smooth blending.
Cool the cheesecake gradually to avoid cracks.
Prepare the cheesecake and lemon curd in advance; add meringue just before serving.
Why You’ll Love It:
This Lemon Meringue Cheesecake offers the ultimate balance of textures and flavors. From the buttery graham cracker crust to the velvety cheesecake, vibrant lemon curd, and airy toasted meringue, it’s a show-stopping dessert perfect for any occasion.
Gather your ingredients and enjoy creating this citrus masterpiece!