Ingredients
Crust:
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2 cups shortbread cookie crumbs
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¼ cup melted butter
Filling:
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3 (8 ounce) packages cream cheese, softened
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1 cup sour cream
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1 cup white sugar
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4 large eggs
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¼ cup fresh lemon juice
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1 medium lemon, zested
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1 teaspoon vanilla extract
Meringue Topping:
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4 large egg whites
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¼ cup white sugar
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¼ teaspoon cream of tartar (Optional)
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1 ½ cups lemon curd
Directions
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Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
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Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined.
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Press into the bottom of a 9-inch springform pan.
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Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.
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Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.
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Spread mixture over crust in the springform pan.
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Bake in the preheated oven until almost set in the center, about 1 hour.
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Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.
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Preheat the oven to 375 degrees F (190 degrees C). Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form.
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Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.
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Spread lemon curd over chilled cheesecake.
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Mound whipped egg whites over top and spread until curd is completely covered.
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Bake in the preheated oven until meringue is golden brown, about 10 minutes.
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Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don't cover the meringue or it may collapse.
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Cook’s Note
You can make two of these in one shot. Freeze one without the meringue for later use.
I make my own lemon curd using the leftover egg yolks from the meringue.
Nutrition Facts (per serving)
483 | Calories |
29g | Fat |
52g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 483 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 15g | 77% |
Cholesterol 130mg | 43% |
Sodium 305mg | 13% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 0g | 1% |
Total Sugars 33g | |
Protein 8g | 15% |
Vitamin C 2mg | 2% |
Calcium 67mg | 5% |
Iron 1mg | 8% |
Potassium 138mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.