Ultimate Lemon Meringue Cheesecake: A Zesty, Creamy, & Fluffy Dessert Masterpiece

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If you’re a dessert enthusiast who simply can’t resist the delightful fusion of tangy lemon and sweet indulgence, then prepare yourself for an extraordinary culinary journey with this Lemon Meringue Cheesecake recipe. This dessert isn’t just a treat; it’s a symphony of flavors and textures, featuring a velvety smooth cheesecake base, a bright and zesty lemon curd layer, and a sky-high, fluffy meringue topping that will send your taste buds into a joyous dance. Each forkful offers a perfect balance of creamy, tart, and sweet, ensuring a memorable experience for anyone lucky enough to try it.

In this comprehensive guide, I’ll walk you through every step of creating this show-stopping Lemon Meringue Cheesecake from scratch. From perfecting the buttery cookie crust to crafting the vibrant lemon curd and whipping up the cloud-like meringue, I’ll provide detailed, easy-to-follow instructions along with invaluable tips and tricks to guarantee your cheesecake turns out flawlessly. Whether you’re aiming to impress guests at a special gathering or simply looking to treat yourself to a truly exceptional sweet, this Lemon Meringue Cheesecake stands out as the ultimate choice!

For more delicious cheesecake creations, be sure to explore our other recipes like the rich Caramel Pecan Cheesecake, the delightful Daim Cheesecake, and the irresistible Biscoff Cheesecake.

WHY THIS LEMON MERINGUE CHEESECAKE RECIPE WORKS

This Lemon Meringue Cheesecake recipe is more than just a dessert; it’s a masterclass in balancing complementary flavors and textures, creating an unforgettable culinary experience. Here’s why it stands head and shoulders above the rest:

• Harmonious Flavor Profile: The genius of this dessert lies in its three distinct layers, each contributing uniquely to a balanced and incredibly delicious whole. The rich, creamy cheesecake base provides a comforting canvas, perfectly complemented by the bright, sharp tang of the lemon curd. Capping it all off, the sweet, airy meringue adds a delightful contrast that ties everything together.
• Luxuriously Creamy Cheesecake: Our cheesecake layer forms the heart of this dessert. Made with full-fat cream cheese, it bakes to a silky, dense consistency that melts in your mouth. The slight tang from sour cream and a hint of lemon juice in this layer ensures it’s never overly heavy, setting the stage beautifully for the subsequent citrus punch.
• Vibrantly Tart Lemon Curd: The star of the show for citrus lovers, the lemon curd is crafted with fresh lemon juice, egg yolks, and butter, resulting in an intensely bright, tangy, and smooth filling. This layer cuts through the richness of the cheesecake, providing that essential zesty zing that defines a true lemon meringue experience. Its vibrant flavor elevates the entire dessert, making each bite exciting.
• Light and Airy Meringue: The crowning glory of this cheesecake is its fluffy meringue topping. Whipped to perfection, it offers a light, airy, and slightly chewy texture that beautifully contrasts the dense cheesecake and smooth curd. Torched to a golden-brown finish, it adds not only visual appeal but also a subtle caramelized sweetness, balancing the tanginess of the lemon curd and the richness of the cheesecake.
• Sensational Texture Contrast: Beyond the flavors, this recipe excels in its textural interplay. You’ll experience the crispness of the cookie crust, the creamy smoothness of the cheesecake, the silky consistency of the lemon curd, and the delicate chewiness of the meringue, all in one glorious bite. This multi-layered texture keeps every mouthful interesting and satisfying.

ESSENTIAL INGREDIENT NOTES FOR SUCCESS

Understanding the role of each ingredient is key to achieving the perfect Lemon Meringue Cheesecake. Below are some crucial notes on the main components. For a complete list of ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this page.

• Digestive Cookies: In many parts of the world, like Denmark where this recipe originates, digestive cookies are a popular and excellent substitute for graham crackers. They provide a sturdy yet subtly sweet base for the cheesecake. If graham crackers are readily available to you, feel free to use them as an alternative for a classic graham cracker crust. The goal is a finely crushed, buttery base that holds its shape.
• Unsalted Butter: Used in both the crust and the lemon curd. For the crust, melted butter binds the cookie crumbs. For the lemon curd, cold, cubed butter is essential for achieving a rich, glossy, and smooth consistency. Ensure it’s unsalted so you can control the overall saltiness of the dessert.
• Full-Fat Cream Cheese: This is non-negotiable for a truly creamy and rich cheesecake. Low-fat varieties contain more water, which can lead to a less desirable texture and potential cracking. Furthermore, it’s absolutely vital that your cream cheese is at room temperature. Take it out of the fridge 1-2 hours before you plan to start baking. Room temperature cream cheese creams smoothly, preventing lumps and ensuring a uniform, airy batter without overmixing.
• Granulated Sugar: Sweetens all three layers – the crust, cheesecake, and lemon curd, as well as the meringue. Its fine granules dissolve easily, contributing to a smooth texture in the fillings and stability in the meringue.
• Sour Cream (18% fat): Like cream cheese, sour cream should be at room temperature to prevent shocking the batter and ensure a smooth blend. It adds a subtle tanginess that beautifully complements the richness of the cream cheese and the tartness of the lemon, while also contributing to the cheesecake’s signature creamy texture. Measure it out and let it sit at room temperature for about an hour before mixing. You can substitute with full-fat Greek yogurt if needed.
• Large Eggs & Egg Yolks: Eggs are crucial for structure and richness in both the cheesecake and the lemon curd. For the cheesecake, ensure eggs are at room temperature to incorporate easily into the batter. Egg yolks are vital for the luscious consistency of the lemon curd. For the meringue, we’ll be using egg whites.
• Fresh Lemon Juice: The heart of the lemon flavor! Freshly squeezed lemon juice is paramount for the vibrant, authentic taste in both the cheesecake batter and, most importantly, the intensely flavored lemon curd. Avoid bottled lemon juice if possible, as it often lacks the brightness and complexity of fresh lemons.
• Cornstarch: A secret weapon for cheesecake! Cornstarch helps stabilize the cheesecake batter, preventing cracks and ensuring a smooth, uniform texture. It also plays a role in thickening the sour cream mixture for better incorporation.
• Vanilla Bean Paste (or Extract): Adds a warm, aromatic depth that enhances the overall flavor profile without overpowering the star lemon notes. Use a good quality paste or extract for the best results in the cheesecake and meringue.
• Egg Whites: Specifically reserved for the glorious meringue topping. These need to be separated carefully from the yolks, ensuring no trace of yolk or grease is present, as this can prevent them from whipping up properly.

STEP BY STEP INSTRUCTIONS – THE PERFECT COOKIE CRUST

Creating a stable and delicious base is the first step to your Lemon Meringue Cheesecake masterpiece. This recipe requires a food processor (or blender) and a stand mixer (or electric hand mixer) for the full process, but for the crust, only a food processor is needed. Remember, the full recipe with exact quantities is available in the recipe card below.

Before you begin, preheat your oven to 160ºC/ 325ºF (conventional oven setting). Prepare a 22 cm (9-inch) springform pan by lining the bottom with parchment paper. This simple step makes releasing the cheesecake much easier later on.

STEP 1: Create the Crumb Mixture. In your food processor, combine the digestive cookies and granulated sugar. Pulse and blend them together until you achieve a fine, sand-like texture. Ensure there are no large chunks of cookies remaining. Next, melt the butter (you can do this in a microwave or a small saucepan over low heat). Pour the melted butter into the food processor with the cookie crumbs. Continue to blend until the butter is fully incorporated and the mixture resembles wet sand. It should easily hold together when pressed between your fingers.

STEP 2: Form and Bake the Crust. Carefully transfer the buttery cookie crumb mixture into the prepared 22 cm (9-inch) springform pan. Using the bottom of a flat-bottomed glass or your clean fingers, firmly press the crumbs down to form an even layer on the bottom of the pan. Extend the crust slightly up the sides of the pan, about 1-2 cm (½-¾ inch), ensuring it’s well-packed and compact. This creates a sturdy foundation. Bake the crust in the preheated oven for 10 minutes. This pre-baking step helps to set the crust, making it crispier and preventing it from becoming soggy once the cheesecake filling is added. After baking, remove the pan from the oven and let the crust cool completely. It should be cool to the touch before moving on to the next step. This prevents the cheesecake batter from melting the butter in the crust.

STEP BY STEP INSTRUCTIONS – CREAMY CHEESECAKE FILLING

Now for the star of the show – the smooth and creamy cheesecake layer. Ensure all your dairy ingredients and eggs are at room temperature as specified in the ingredient notes for the best results.

STEP 1: Cream the Cream Cheese. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and an electric hand mixer, begin by creaming the room temperature full-fat cream cheese on low speed for about 1 minute. This helps to soften it further and remove any lumps. Gradually add the granulated sugar, mixing until just combined. Be careful not to incorporate too much air into the mixture, as this can cause cracks during baking. Stop the mixer, scrape down the sides of the bowl thoroughly with a spatula, and mix again on low speed for another minute to ensure everything is well combined and smooth.

STEP 2: Incorporate Sour Cream and Flavorings. In a separate small bowl, whisk together the room temperature sour cream and cornstarch until the mixture is completely smooth and free of lumps. Add this sour cream mixture to the cream cheese mixture, along with the lemon juice and vanilla bean paste. Mix on low speed until all ingredients are just combined. Again, avoid overmixing. The batter should be smooth but not overly aerated.

STEP 3: Add Eggs Gradually. With the mixer still on low speed, add the large eggs one at a time. After each egg, mix until it is just incorporated into the batter before adding the next. This ensures even distribution and prevents overmixing, which can lead to a dense or cracked cheesecake. Once all the eggs are incorporated, give the bowl a final scrape with a spatula and a very gentle, quick mix to ensure no unmixed pockets remain at the bottom.

STEP 4: Prepare for Water Bath & Bake. Carefully pour the finished cheesecake batter into the cooled, pre-baked cookie crust in the springform pan. Prepare your water bath (bain-marie) for baking. Place the springform pan inside a larger, slightly deeper cake pan (e.g., a 25 cm/10-inch pan). Then, place this larger cake pan assembly into an even larger roasting pan. Carefully fill the roasting pan with hot water (boiled in a kettle is ideal) until it comes about two-thirds of the way up the sides of the larger cake pan. This double-pan method is highly effective in preventing water from seeping into the crust. Alternatively, you can wrap the springform pan tightly with a triple layer of heavy-duty aluminum foil to seal it from water before placing it directly into the water bath. Ensure it’s thoroughly sealed if using this method. Bake the cheesecake in the preheated oven for 1 hour and 10 minutes.

STEP 5: Cool & Chill for Perfect Setting. After the baking time, gently jiggle the pan. The center of the cheesecake should still have a slight wobble, indicating it’s perfectly set but not overbaked. Turn off the oven, prop the oven door slightly ajar (using a wooden spoon is a good trick), and let the cheesecake cool gradually inside the oven for 1 hour. This slow cooling prevents drastic temperature changes that can cause cracking. Remove the cheesecake from the oven and the water bath. Carefully unwrap any aluminum foil and transfer the cheesecake (still in its springform) to a cooling rack. Let it cool completely to room temperature for another hour. Once at room temperature, cover the springform with plastic wrap and transfer it to the refrigerator. Allow the cheesecake to set and chill for a minimum of 6 hours, though overnight is preferable for the best texture and stability.

STEP BY STEP INSTRUCTIONS – LUSCIOUS LEMON CURD & FLUFFY MERINGUE

While your cheesecake is cooling, or once it’s chilling in the fridge, you can prepare the exquisite lemon curd and, later, the stunning meringue topping. These elements are what truly bring the “lemon meringue” magic to this cheesecake.

STEP 1: Prepare the Lemon Curd Base. While the cheesecake is baking, begin preparing the lemon curd. In a small, heavy-bottomed pot, combine the fresh lemon juice, granulated sugar, one whole egg, and one egg yolk (remember to save the egg white for the meringue!). Using a whisk, continuously stir the mixture over medium heat. It’s crucial to whisk constantly to prevent the eggs from scrambling and to ensure even cooking. Continue heating and whisking until the curd begins to thicken noticeably and you see a few gentle bubbles breaking the surface. This typically takes about 5-8 minutes.

STEP 2: Strain and Finish the Lemon Curd. Immediately remove the pot from the heat. To achieve an incredibly smooth and silky lemon curd, pour it through a fine-mesh sieve set over a clean bowl. This step catches any tiny bits of cooked egg or lemon pulp, ensuring a perfect texture. Let the strained curd sit for about 2 minutes to cool down slightly. Then, add the cold, cubed butter to the warm curd and stir gently until the butter completely melts and is fully incorporated, making the curd rich and glossy. Once smooth, cover the surface of the lemon curd with a piece of plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place the bowl in the fridge to cool down thoroughly until you are ready to assemble the cheesecake.

STEP 3: Begin the Meringue (Swiss Method). When you’re ready to assemble the cheesecake, it’s time to make the meringue. In a clean, heatproof mixing bowl of your stand mixer (or a large heatproof bowl for an electric hand mixer), combine the egg whites and granulated sugar. Set this bowl over a saucepan of simmering water, ensuring that the bottom of the mixing bowl does not touch the water. With the whisk attachment (or a hand whisk), constantly stir the egg white and sugar mixture. Continue stirring until the sugar granules have completely dissolved into the egg whites and the mixture is warm to the touch (around 60-70°C or 140-160°F). Rub a small amount between your fingers to check for grit; if it’s smooth, it’s ready.

STEP 4: Whip and Flavor the Meringue. Immediately remove the bowl from the heat and attach it to your stand mixer. With the whisk attachment, start whipping the mixture on the highest speed. Whip for 5-6 minutes, or until the meringue is thick, glossy, has cooled down to room temperature, and forms stiff peaks. You should be able to invert the bowl without the meringue falling out. Finally, add the vanilla bean paste and whisk it in quickly until just combined.

STEP 5: Assemble and Torch the Cheesecake. Carefully release the chilled cheesecake from its springform pan and transfer it to your chosen serving dish. Retrieve the cooled lemon curd from the fridge and spread it evenly over the top of the cheesecake. Next, artfully pipe or dollop the fluffy meringue on top of the lemon curd, covering it completely. For that signature look and toasted flavor, use a kitchen blowtorch to gently toast the meringue until it achieves beautiful golden-brown peaks. This adds another layer of flavor and visual appeal. Place the assembled Lemon Meringue Cheesecake back in the fridge until you are ready to serve. The meringue is best enjoyed within 8 hours, but the cheesecake itself will last longer in the fridge.

EXPERT BAKING TIPS FOR CHEESECAKE PERFECTION

Achieving a flawless Lemon Meringue Cheesecake is easier with a few professional insights. Incorporate these tips into your baking routine for consistently stunning results:

• Prioritize a Kitchen Scale: For baking, precision is paramount. While volume measurements (cups, tablespoons) can vary wildly, measuring ingredients by weight (grams) ensures accuracy and consistency every time. My recipes are always set to grams by default for this reason. Investing in a good digital kitchen scale will dramatically improve your baking results.
• Avoid Overmixing the Batter: This is one of the most common pitfalls in cheesecake baking. Overmixing incorporates too much air into the cream cheese batter. This trapped air expands during baking, causing the cheesecake to puff up, then deflate and crack as it cools. Mix only until ingredients are just combined and smooth. After all components are added, I always recommend a final gentle fold with a spatula to ensure everything from the bottom and sides of the bowl has been incorporated without over-aerating.
• Choose the Right Baking Pan: The type of baking pan can significantly affect the final texture and color of your crust. For the best outcome, use an aluminum baking pan, which is typically light in color. Lighter pans attract less heat, promoting a more gentle and even bake that results in a softer, more uniformly colored cake. Darker pans absorb more heat, which can lead to a darker, potentially drier crust and a cheesecake that cooks too quickly around the edges. Always grease your pan and line the bottom with parchment paper for easy release.
• Room Temperature Ingredients are Key: As highlighted in the ingredient notes, ensuring your cream cheese, sour cream, and eggs are all at room temperature is critical. Cold ingredients don’t emulsify well with other ingredients, leading to lumpy batter and a less smooth texture. Room temperature ingredients blend seamlessly, creating a uniform, creamy batter that bakes evenly.
• Don’t Rush the Cooling Process: Sudden temperature changes are the enemy of cheesecakes. Rapid cooling can cause the cheesecake to crack. The two-stage cooling process (1 hour in the oven with the door ajar, then 1 hour on a cooling rack) is designed to let the cheesecake gradually adjust to room temperature before it heads into the chill of the refrigerator. This gentle transition helps prevent cracks and ensures a silky-smooth texture.
• Proper Water Bath Setup: A correctly executed water bath is crucial (more on this below). Always use hot water for the bath, as this immediately starts the gentle baking process. Ensure your springform pan is completely sealed, either by placing it in a larger cake pan or by meticulously wrapping it in multiple layers of heavy-duty aluminum foil, to prevent water seepage into the crust.
• The “Wobble” Test: Knowing when your cheesecake is done can be tricky. Instead of baking until completely firm, look for a slight wobble in the very center when you gently shake the pan. The edges should be set, but the center should still be jiggly. This indicates perfect doneness, as the cheesecake will continue to set as it cools.

FREQUENTLY ASKED QUESTIONS ABOUT LEMON MERINGUE CHEESECAKE

THE IMPORTANCE OF BAKING CHEESECAKE IN A WATER BATH

Baking a cheesecake in a water bath, also known as a bain-marie, might seem like an extra step, but it is absolutely crucial for achieving that signature smooth, creamy, and crack-free cheesecake texture. Here’s a deeper look into why this technique is so vital:

The primary reason for using a water bath is to create a moist, even, and gentle baking environment. Cheesecakes are delicate custard-like desserts, essentially a set egg mixture. Like other custards, they bake best when heated gradually and uniformly. The water surrounding the cheesecake pan acts as a buffer, regulating the temperature and ensuring the batter cooks gently from all sides.

When you bake a cheesecake without a water bath, it’s highly susceptible to over-baking, especially around the edges. A conventional oven’s dry heat can cause the cheesecake to bake too quickly and unevenly. This rapid cooking dries out the edges, leading to a curdled or grainy texture. As the outer edges set faster and become stiffer than the still-liquid center, the cheesecake can pull away from the sides of the pan, often resulting in unsightly cracks across the top as it cools and contracts.

The hot water in the bath prevents these common cheesecake catastrophes. It insulates the sides and bottom of the springform pan, ensuring a consistent temperature throughout the baking process. This gentle, moist heat allows the cheesecake to cook slowly and evenly, resulting in a perfectly smooth, velvety interior that’s free of cracks and has that desirable melt-in-your-mouth creaminess. The steam generated by the hot water also helps to prevent the top of the cheesecake from drying out, contributing to a beautifully uniform and flawless surface. In essence, a water bath transforms your oven into a more hospitable environment for baking the perfect cheesecake, guaranteeing a smooth, creamy, and level dessert every time.

STORAGE GUIDELINES FOR YOUR CHEESECAKE

Proper storage is essential to maintain the deliciousness and freshness of your Lemon Meringue Cheesecake. Once assembled with the lemon curd and meringue, it’s best enjoyed within a few days to savor its peak texture and flavor.

Store the Lemon Meringue Cheesecake in the fridge in an airtight container. This protects it from absorbing other odors and keeps it fresh. If the meringue has already been added to the cheesecake, it is best enjoyed within 3 days. The meringue tends to soften and “weep” over time in the refrigerator due to moisture, losing its crisp, airy texture. For this reason, if you plan to store it for longer, it’s advisable to add the meringue just before serving.

As mentioned in the FAQ, the cheesecake base (without curd and meringue) can be frozen for up to 3 months. To freeze, ensure it’s completely cooled and chilled. Wrap it tightly first in plastic wrap, then in aluminum foil, and place it in the freezer. When ready to serve, thaw it in the refrigerator overnight. Prepare the lemon curd and meringue fresh, then assemble and torch just before serving for the best possible experience. This allows you to enjoy freshly made meringue and curd even with a make-ahead cheesecake base.

Other Irresistible Cheesecake Recipes To Try

If you’ve whipped up this delightful recipe, we’d love to hear from you! Please leave a STAR REVIEW to share your experience. Don’t forget to tag me on Instagram @juliemarieeats with your creations. For more inspiring ideas, make sure to follow me on Pinterest.

Lemon Meringue Cheesecake Recipe

This dessert is the perfect blend of creamy cheesecake, tart lemon curd, and a fluffy meringue topping that will have your taste buds dancing with delight.

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5 from 9 votes

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Prep Time 1 hr

Cook Time 1 hr 10 mins

Resting time 6 hrs

Total Time 8 hrs 10 mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 580 kcal

Equipment

• 22 cm/ 9 in spring pan

Ingredients

COOKIE CRUST

• 250 g digestive cookies
• 1.5 tablespoon granulated sugar
• 90 g butter melted

CHEESECAKE

• 600 g cream cheese full fat, room temperature
• 200 g granulated sugar
• 80 g sour cream 18%, room temperature
• 2 tablespoon cornstarch
• 70 g lemon juice
• 1 teaspoon vanilla bean paste
• 3 large eggs room temperature

LEMON CURD

• 80 g lemon juice
• 100 g granulated sugar
• 1 egg
• 1 egg yolk save the egg white for the meringue
• 50 g butter cold

MERINGUE

• 90 g egg whites about 3 egg whites
• 180 g granulated sugar
• ½ teaspoon vanilla paste

Instructions

COOKIE CRUST

1. Preheat the oven at 160ºC/ 320ºF (conventional oven).
2. In a food processor, blend the digestive cookies and granulated sugar together until a fine, sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies until well combined.
   250 g digestive cookies, 1.5 tablespoon granulated sugar, 90 g butter
3. In a 22 cm/ 9 in springform pan, add parchment paper to the bottom. Add the cookie crumbs and press the cookie crust down firmly with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
4. Bake the crust for 10 minutes. Then remove from the oven and let it cool down so that it’s cool to touch.

CHEESECAKE

1. Keep the oven temperature at 160ºC/ 325ºF (conventional oven).
2. In a bowl of a stand mixer, using the paddle attachment (or a hand mixer), cream the room temperature cream cheese for 1 minute on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 minute on low speed until smooth.
   600 g cream cheese, 200 g granulated sugar
3. In a small bowl, mix together the room temperature sour cream and cornstarch until smooth.
   80 g sour cream, 2 tablespoon cornstarch
4. Add this mixture to the cream cheese along with the lemon juice and vanilla bean paste. Mix on low speed until just combined.
   70 g lemon juice, 1 teaspoon vanilla bean paste
5. Then add the large eggs one at a time, mixing on low speed until each egg is just combined before adding the next.
   3 large eggs
6. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final gentle mix to make sure all ingredients are incorporated. Pour the cheesecake batter into the cooled springform pan.
7. Boil water in a kettle. Place the springform pan (with the batter) into a larger 25 cm/10 inch cake pan. Then place this cake pan into an even larger baking or roasting pan. Carefully fill the roasting pan with hot water until it reaches about two-thirds up the side of the 25 cm/10 inch cake pan. This method helps prevent water from getting into the crust.
8. Alternatively, if not using a double pan, wrap the springform pan with a triple layer of heavy-duty aluminum foil to safely seal it from the water before placing it in the water bath. Be extra cautious to ensure it’s well-covered to prevent any water leakage.
9. Bake for 1 hour and 10 minutes.
10. After the baking time, give the pan a very gentle shake. The cheesecake should still be a bit wobbly in the center, while the edges are set. Turn off the oven, prop the oven door slightly open (using a wooden spoon), and let the cheesecake cool down inside the oven for 1 hour.
11. Then take it out of the oven and carefully remove it from the water bath and any aluminum foil. Place the cheesecake (still in its springform) on a cooling rack. Let it cool completely to room temperature for another hour. Once at room temperature, cover it with plastic wrap and place it in the fridge. Let it set for at least 6 hours, preferably overnight.

LEMON CURD

1. While the cheesecake bakes, prepare the lemon curd.
2. In a small, heavy-bottomed pot, add lemon juice, sugar, one whole egg, and one egg yolk. With a whisk, constantly whisk the curd while heating it up on medium heat until it starts to thicken and you see slight bubbles.
   80 g lemon juice, 100 g granulated sugar, 1 egg, 1 egg yolk
3. Immediately take it off the heat and pour it through a fine-mesh sieve over a clean bowl to catch any cooked egg bits or lemon pulp.
4. Let it sit for 2 minutes to slightly cool down. Then add the cold, cubed butter and stir it in while it melts into the curd, making it smooth and glossy. Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and place it in the fridge. Let it cool down completely until it’s needed.
   50 g butter

MERINGUE

1. In a clean mixing bowl of your stand mixer, add the egg whites and sugar. Place the bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl. With the whisk attachment (or a hand whisk), constantly stir the mixture until the sugar granules have melted together with the egg whites and the mixture is warm to the touch.
   90 g egg whites, 180 g granulated sugar
2. Take it off the heat and immediately place it in your stand mixer. Whip on the highest speed for 5-6 minutes until the bowl feels room temperature and the meringue creates stiff, glossy peaks. Then add the vanilla paste and whisk it in quickly.
   ½ teaspoon vanilla paste
3. Release the cheesecake from the springform and move the chilled cheesecake to a serving dish. Add the cooled lemon curd on top of the cheesecake and spread it evenly. Pipe or dollop the fluffy meringue on top of the lemon curd. Use a kitchen blowtorch to lightly toast the meringue peaks until golden brown. Place the assembled cheesecake back in the fridge until ready to serve. The meringue will be freshest when eaten within 8 hours, but the cheesecake can last up to 3 days in the fridge.

Nutrition Facts

Calories: 580kcalCarbohydrates: 63gProtein: 13gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 137mgSodium: 484mgPotassium: 229mgFiber: 1gSugar: 49gVitamin A: 1087IUVitamin C: 5mgCalcium: 89mgIron: 1mg

Keyword cheesecake, lemon, Meringue

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