Susie Rochat

Lemon Meringue Cheesecake 🍋🍰

Ingredients:
Crust:
- 2 cups shortbread cookie crumbs
- 1/4 cup melted butter

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

Meringue Topping:
- 4 large egg whites
- 1/4 cup white sugar
- 1/4 teaspoon cream of tartar (Optional)
- 1 1/2 cups lemon curd

Directions:
1. In a bowl, combine the shortbread cookie crumbs and melted butter. Press the mixture into the bottom of a greased pie dish to form the crust.
2. In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, white sugar, eggs, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
3. Pour the cream cheese mixture over the crust in the pie dish.
4. Bake the cheesecake in a preheated oven at 325°F for about 45-50 minutes, or until the center is set.
5. While the cheesecake is baking, make the meringue topping. In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add in the sugar and cream of tartar, if using.
6. Spread the lemon curd over the baked cheesecake. Top with the meringue mixture, making sure to seal the edges.
7. Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly browned.
8. Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
9. Slice and serve the Lemon Meringue Cheesecake chilled.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: Makes 1 cheesecake