Description
Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.
Ingredients
- 2 cups shortbread cookie crumbs
- ¼ cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 cup white sugar
- 4 eggs
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 4 egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar (Optional)
- 1 ½ cups lemon curd
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
- Beat cream cheese
- sour cream
- and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time
- beating well after each addition. Mix lemon juice
- vanilla extract
- and lemon zest into cream cheese mixture
- scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
- Bake in the preheated oven until almost set in the center
- about 1 hour. Cool to room temperature and refrigerate until completely cooled
- at least 3 to 4 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff
- but not dry
- peaks form.
- Spread lemon curd over cheesecake. Mound whipped egg whites over the curd
- sealing around all the edges.
- Bake in the preheated oven until meringue is golden brown
- about 10 minutes. Chill uncovered in refrigerator
- about 1 hour.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 5 hrs 30 mins
Servings: 16