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Lemon Meringue Cheesecake
Presented by It’s just Joy
Have you ever tried a delicious dessert called lemon meringue cheesecake? It's a special treat that combines the creamy goodness of cheesecake with the zesty tang of lemon curd. To make this yummy dessert, you'll need a graham cracker crust, a smooth and creamy cheesecake filling, and a sweet and fluffy meringue topping. The best part is the lemon curd - a tart and citrusy sauce made from fresh lemons that adds a burst of flavor to every bite. This recipe is a perfect way to enjoy the delightful combination of sweet and sour flavors in a delightful dessert that will make your taste buds dance with joy!
Ingredients
Crust:
2 cups Lorna Doone cookie crumbs
¼ cup melted butter

Lemon curd
1½ cups sugar
4 large eggs
2 teaspoons lemon zest
½ cup freshly squeezed lemon juice
⅛ teaspoon salt
1 stick cut the butter into small cubes

In a saucepan, add the sugar, eggs, lemon zest, lemon juice, and salt. With the ingredients together over low heat. with constantly until mixture thickens. This will take 9 to 10 minutes or until the mixture reaches 170°. Remove the mixture from the heat and add 1 stick of butter. Whisk until all the butter is incorporated.

Filling:
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup white sugar
4 large eggs
¼ cup fresh lemon juice
zest of 1 medium lemon
1 teaspoon vanilla extract

Meringue Topping:
4 large egg whites
1 cup white sugar
1/4 cup of water
1/4 teaspoon cream of tartar
Pinch of salt
Preheat the oven to 325 degrees F

crust: Mix cookie crumbs and melted butter in a bowl mix together press into the bottom of a 9-inch springform pan.

Mix cream cheese, sour cream, and sugar in a bowl until smooth and creamy. Add eggs, one at a time, beat well after each egg. Mix in lemon juice, lemon zest, and vanilla until smooth. Pour mixture over crust in the springform pan.
Bake for 1 hour

Meringue: be egg whites in an electric mixer adding a dashes salt and 1/4 teaspoon cream of tartar until light and fluffy. While egg whites are beating heat one cup of sugar and 1/4 a cup of water to 240° pour into egg whites mixture until egg whites cool down.

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