Description
Lemon meringue pie cheesecake marries two classic desserts into one spectacular slice of heaven. Creamy cheesecake layers, tangy lemon curd, and cloud-like meringue topping promise pure bliss with each delightful bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 (8 ounces) packages cream cheese, softened
- 3 large eggs, room temperature
- 3 large egg whites, room temperature
- 1 1/2 cups graham cracker crumbs
Crust Components:
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Flavor and Seasoning Ingredients:
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Craft a buttery foundation by blending graham cracker crumbs with sugar and melted butter. Press the mixture firmly into a 9-inch springform pan, creating a uniform base. Bake at 325F for 8-10 minutes until lightly golden, then allow to cool completely.
- In a spacious mixing bowl, whip cream cheese until velvety smooth. Incorporate sugar, flour, eggs, vanilla, lemon juice, zest, and salt. Blend thoroughly until the mixture reaches a silky consistency. Gently pour the filling over the prepared crust, ensuring an even distribution.
- Bake the cheesecake at 325F for 45-50 minutes. The edges should appear set while the center maintains a subtle wobble. Remove from the oven and let it rest briefly before transferring to the refrigerator for a minimum of 4 hours or ideally overnight.
- Prepare the meringue by whisking egg whites and cream of tartar until soft peaks emerge. Gradually introduce sugar, one tablespoon at a time, continuing to beat until the mixture forms glossy, stiff peaks.
- Once the cheesecake has chilled completely, generously spread the meringue across the surface. Ensure the meringue fully covers the edges to prevent shrinkage. Bake at 350F for 8-10 minutes until the meringue develops a beautiful golden-brown hue.
- Allow the pie to cool entirely at room temperature before slicing and serving. The contrasting textures of creamy cheesecake and light, airy meringue will create a delightful culinary experience.
Notes
- Select high-quality cream cheese at room temperature for smooth, lump-free cheesecake filling.
- Use fresh lemon zest and juice to enhance bright, tangy flavor throughout the dessert.
- Prevent meringue from weeping by ensuring sugar dissolves completely during beating and avoiding over-mixing.
- Stabilize meringue by adding a tiny pinch of cornstarch while whipping egg whites for more consistent texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg