Lemon Meringue Cheesecake

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July 30 is National Cheesecake Day and while, despite having made plenty of them, I am not a particular fan of cheesecake, I am a big fan of lemon, and found this interesting combination hard to resist. It’s a bit of work, but if, like me, you divide it into thirds, spreading out the construction over a period of three days, it won’t be difficult at all. I made the lemon curd the first day, cheesecake the second day, and the third morning made the meringue. I must say, that of all of the cheesecakes I’ve ever eaten, this one is the most flavorful and unique. If you’re looking for a way to delight an audience, this cheesecake is it.

Lemon Meringue Cheesecake

To Make Cheesecake:

2 c. shortbread cookie crumbs

¼ c. melted butter

3 (8-oz.) pkgs. cream cheese, room temperature

1 c. sour cream

1 c. granulated sugar

4 large eggs

¼ c. fresh Meyer lemon juice

1 t. vanilla extract

1 Meyer lemon, zested

To Make Meringue:

4 egg whites

¼ c. granulated sugar

¼ t. cream of tartar

1½ c. Lemon Curd* (See recipe below)

Preheat oven to 325°F.

Place cookies into the work bowl of a food processor and pulse until crumbly. Add melted butter and pulse to combine. Press evenly into the bottom of a 9-inch springform pan.

Using a stand or hand-held mixer, beat together cream cheese, sour cream, and sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl.

Spread mixture over cookie crust in the springform pan. Bake until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.

Preheat oven to 375°F.

Using a stand or hand-held mixer beat egg whites until soft peaks form; add sugar and cream of tartar, and beat until stiff, but not dry, peaks form.

Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.

Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour. Run a very sharp knife around the edge of the cheesecake, and carefully remove the side of the pan.

This can be made the day before and refrigerated, uncovered. If you would like to make this for the freezer, follow directions up to the meringue, wrap, and freeze. Add meringue when ready to serve, and follow directions form there.

* If you prefer not to make your own lemon curd, feel free to purchase some to use in place of homemade.

Microwave Lemon Curd

Slightly adapted from My Baking Addiction

1 c. granulated sugar

3 large eggs

1 c. fresh Meyer lemon juice

1 T. Meyer lemon zest

½ c. unsalted butter, melted

In a large microwave-safe bowl (I used Duralex), whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest, and melted butter.

Cook in the microwave on full power for one-minute intervals, stirring after each minute. This process will take about 3-5 minutes depending upon the wattage of your microwave. (Three minutes worked for me.) The lemon curd is done when it coats the back of a metal spoon.

Remove from the microwave, push through a fine, mesh sieve, and pour into sterile jars or a container.

Allow to cool to room temperature, and then cover it with a lid and store it in the refrigerator for up to 2 weeks.