If you are a fan of all things lemon, then you are going to be very happy with this lemon meringue cheesecake.  From the crust made with meyer lemon wafers, a cheesecake with lemon juice and zest (swirled with lemon curd), and topped with a luscious toasted meringue, your tastebuds are going to be doing a dance!

There are several componants to this citrus confection, but when all is said and done, it is well worth the effort…trust me.

We are going to begin by making the easiest curd ever!   You will want to use a pan that isn’t aluminum.  The acid in the lemons will react with it, and it will leave a metallic after taste, so, no thank you to that.  I used a stainless steel pot and whisk.  A rubber whisk would work fine too.

You could also use store bought curd if you would like.

Ingredients for the lemon curd:

Makes one cup (see special note)

• ⅓ cup (67 grams) granulated sugar
• 1 teaspoon cornstarch
• 1 large egg, room temperature
• ⅓ cup (80 grams) freshly squeezed lemon juice
• 3 tablespoons (43 grams) unsalted butter

Instructions for lemon curd:

1. Place sugar and cornstarch in a medium saucepan and whisk to combine.
2. Add the egg and lemon juice to the pan with the sugar/cornstarch mixture and whisk everything until combined.
3. Put the pan over medium-high heat and continue to whisk for about 5 minutes, until the curd begins to boil slightly and starts to thicken.
4. You should be able to make a distinct line on the back of a spoon.  Once the curd has thickened, remove it from the heat and whisk in the butter one tablespoon at a time.
5. Spoon the curd into a glass container and set aside until ready to use.  I usually just put it in the refrigerator.

special note:  If you are going to swirl curd into batter AND put curd on top of the cheesecake this recipe will have to be doubled.

Now we are going to make the crust.  This will be pressed into the bottom of a 10″ springform pan.

Ingredients for cheesecake crust:

• 52 (200 grams) Dewey meyer lemon cookies*
• 2 tablespoons (15 grams) confectioners’ sugar**
• ⅛ teaspoon kosher salt
• 4 tablespoons (57 grams) unsalted butter, melted

Instructions for cheesecake crust:

1. Preheat oven to 350°F.  Spray or butter the sides and bottom of a 10″ springform pan.  Cover the bottom with foil to stop any leaking.
2. Place the cookies, confectioners sugar and salt in a food processor.
3. Pulse until everything is finely ground.  Add the butter and pulse just until the crust combines and comes together.
4. Put the crust into the springform pan and press onto the bottom using your hand or the bottom of a measuring cup.
5. Place in the oven and bake for 8-10 minutes.  Remove from the oven and set aside while you make the cheesecake filling.
6. Lower the oven temperature to 275°F.

*Graham crackers can be used in place of the cookies.

**You can use granulated sugar instead of the confectioners’ sugar if you would like.  I just like the texture and flavor the confectioners’ sugar gives the crust.  Both work really well.

Now it’s time to make the cheesecake.

Ingredients for the cheesecake:

• 32 oz.  (907 grams) cream cheese, very soft***
• 1¼ cups (250 grams) granulated sugar
• ½ cup (96 grams) sour cream, room temperature
• 4 large eggs, room temperature
• ¼ cup (60 grams) freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon pure vanilla

***You want your cream cheese to be really soft when making cheesecake.  This is not only going to make the mixing process so much easier, you are going to acheive a creamier texture as well.

Instructions for making cheesecake:

1. Place the cream cheese in bowl of a stand mixer (or a large mixing bowl if you are using a handheld mixer).  Mix on low for 1 minute.
2. Scrape down the sides of the bowl and paddle.  Add the sugar and sour cream, mix on medium speed until combined.
3. Add the lemon zest and mix until just combined.  Do the same thing with the extract.
4. Now you are going to add the eggs, one at a time, mixing on medium speed.  You don’t want to whip too much air into the batter.
5. Using a rubber spatula, scrape down the bowl and paddle (making sure to get everything from the bottom of the bowl).
6. Pour the batter into prepared springform pan.  Put large dollops of of the lemon curd (about 1 cup) on top and swirl into the batter using a large knife or a spatula.
7. Place on the middle rack of your preheated oven and bake for 1½ hours.  Shut the oven off, open the door slightly, and let the cheesecake cool in the oven.
8. Remove from the oven and place on the counter to finish cooling.  Cover and put in the fridge for at least 12 hours or overnight.
9. When ready to serve, top with more lemon curd (about 1 cup – this can be homemade or store bought).
10. Make meringue for the cheescake.  You can top your cheesecake with whipped cream if you don’t want a meringue topping.

The top is going to have some cracks, but that’s okay because it’s going to be covered with lemon curd and meringue.  No one will ever know…wink wink!

Now let’s make that yummy meringue to top off this luscious dessert!

Ingredients for meringue topping:

• ⅔ cup (130 grams) granulated sugar
• ¼ teaspoon cream of tartar
• ⅛  teaspoon kosher salt
• 4 large egg whites (127 grams)
• 1 teaspoon pure vanilla

Note:  To ensure that your meringue whips properly, wipe down your bowl, whisk, and beaters with vinegar or lemon juice to remove any residue.  Also, make sure that there is NO yolk in the egg whites when seperating the eggs.

Instructions for meringue topping:

1. Put about an inch of water in a medium size pot and bring it to boil.  Reduce the heat to low.  This will act as your double boiler. (see note below↓) 
2. Whisk the sugar, cream of tartar, and kosher salt in a large heat proof glass bowl.  Add the egg whites to the bowl and whisk everything together.
3. Place the bowl on top of the pan of simmering water and begin to whisk until the sugar has dissolved.   Continue to whisk until a thermometer reaches 160°F.  This ensures that the egg whites are properly cooked and also helps with the whipping process.
4. Once the mixture has reached 160°F, remove it from the pan and wipe the bottom of the bowl (condensation will have formed).
5. Place the bowl on the counter and start whipping the egg white mixture.  If using a stand mixer, you will need to transfer the mixture to a stand mixing bowl, otherwise, mix the meringue with a handheld mixer.
6. Begin whipping on medium speed for about a minute.  Gradually begin to increase the speed and continue whipping until the egg mixture starts to become stiffer.  Add the vanilla and continue to whip until you have stiff peaks.
7. Spoon the meringue on top of the cheescake, and make little “whisps” using the back of the spoon.  You may also pipe the meringue onto the cake.
8. Using a hand held torch, lightly toast the meringue.  If you don’t have a torch the meringue will still taste amazing (trust me☺️).  You can also top the cheescake with sweetened whipping cream.

A double boiler method uses steam to melt or cook food.  It is made up of two pieces, a large pot that has boiling or hot water, and a pot or heat proof bowl is placed on top.  This traps the steam below and gives you indirect heat to cook delicate sauces (or melt chocolate).

I like to use the hot knife method to cut my cheesecake.

1. Use a thin, sharp knife (I love using the knife that my awesome son made me for my birthday this year….thanks, David aka Bud😊!!)
2. Fill a large glass or container with very hot water (deep enough to cover the blade).
3. Dip the blade of the knife into the hot water and let it get warm.  Wipe off the water using a paper towel.
4. Press the blade down firmly, straight down to the crust (don’t use a sawing motion).
5. Wipe the blade after each cut, and repeat the process.

If you make this citrus filled dessert, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see see your photos!

Have a great weekend, Friends! xoxo