Ingredients: |
Ingredients: Crust:
* 2 cups shortbread cookie crumbs
* ¼ cup melted butter
Filling:
* 3 (8 ounce) packages cream cheese, softened
* 1 cup sour cream
* 1 cup white sugar
* 4 large eggs
* ¼ cup fresh lemon juice
* 1 medium lemon, zested
* 1 Tsp vanilla extract
Meringue Topping:
* 4 large egg whites
* ¼ cup white sugar
* ¼ Tsp cream of tartar (Optional)
* 1 ½ cups lemon curd
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Directions: |
Directions:- Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
- Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined.
- Press into the bottom of a 9-inch springform pan.
- Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.
- 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.
- Spread mixture over crust in the springform pan.
- Bake in the preheated oven until almost set in the center, about 1 hour.
- Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.
- 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.
- Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.
- Spread lemon curd over chilled cheesecake.
- Mound whipped egg whites over top and spread until curd is completely covered.
- Bake in the preheated oven until meringue is golden brown, about 10 minutes.
- Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. |
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