No two things go together better than a cold day, and some lemon meringue! Stay warm in this chilly weather with this beautiful lemon meringue cheesecake. I recently happened upon this recipe, from Cookies & Cups, and I just had to share it with you guys.
Ingredients
Crust
- 2½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 Tbsp butter, melted
Cheesecake
- 4 (8 oz) packages cream cheese, room temperature
- 1½ cups granulated sugar
- 6 egg yolks (reserve whites for meringue)
- 2 Tbsp flour
- 1 cup sour cream
- 2 Tbsp lemon zest (2 large lemons)
Meringue Topping
- 6 egg whites
- 1½ cups granulated sugar
Instructions
- Preheat oven to 300°
Crust
- Combine all ingredients for crust in a bowl evenly. Press mixture into a 9" springform pan and up the sides, about one inch.
- Bake for 10 minutes and allow to cool.
Filling
- In bowl fitted with paddle attachment beat cream cheese and sugar together until combined and smooth. Add in egg yolks and beat until mixture is just combined, scraping sides as necessary.
- Add in flour, sour cream and lemon zest and mix until smooth.
- Pour mixture over prepared crust. Bake for 75 minutes. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.
- Finally, remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.
Meringue Topping
- Whisk 6 reserved egg whites with sugar. Place over a double boiler and stirring constantly heat mixture until it reaches 140° on candy thermometer. Pour mixture immediately into bowl of stand mixer, fitted with whisk attachment and beat for 10 minutes, until glossy and stiff peaks form.
- Spread the meringue over chilled cheesecake and with kitchen torch lightly brown the tops of the meringue.
-If you would like to amp up the flavor of lemon in this recipe, you can add another tablespoon of lemon zest.
Store covered in refrigerator for up to 3 days.
Store covered in refrigerator for up to 3 days.