LEMON MERINGUE CHEESECAKE

This Lemon Meringue Cheesecake is made with a buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! The flavors are absolutely amazing and it’s seriously my new favorite cheesecake!
I have been so excited to share this cheesecake with you. Everything about it is amazing, if I do say so myself. Of all the lemon desserts on the blog, this might just be my favorite. It’s in close competition with the Lemon Mascarpone Layer Cake. And of all the cheesecakes, this one is right near the top.

INGREDIENTS
CRUST

• 2 1/4 cups (302g) graham cracker crumbs
• 10 tbsp (140g) salted butter, melted
• 3 tbsp (39g) sugar

CHEESECAKE FILLING

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all purpose flour
• 1 cup (230g) sour cream, room temperature
• 1 1/2 tbsp vanilla extract
• 1 tbsp grated lemon zest (2-3 medium lemons)
• 4 large eggs, room temperature

LEMON TOPPING

• 8 tbsp (90ml) lemon juice (3-4 medium lemons)
• 4 tsp grated lemon zest
• 1/2 cup (104g) sugar
• 8 large egg yolks
• 1/4 cup (56g) salted butter

MERINGUE TOPPING

• 1 cup (207g) sugar
• 1/2 tsp cream of tarter
• 1 tsp vanilla extract
• 4 large egg whites

INSTRUCTIONS
CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

For full intructions : www.lifeloveandsugar.com

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