Lemon Curd Meringue Cheesecake Bliss
Imagine the joy of biting into a slice of Lemon Curd Meringue Cheesecake Bliss. Where each layer. Tells its own story of texture. And taste. This isn't just a dessert. It's a symphony of zesty lemon curd. Harmonizing with velvety cheesecake. All resting on a buttery crumb. That whispers tales of comfort. The meringue floats like a cloud. A sweet finish. That lingers like a soft echo. It's the kind of treat. That turns a simple gathering. Into a celebration. A bite that brings smiles. And a moment where everything else fades away. Leaving just you. And this blissful creation. This cheesecake isn't just made. It's crafted with love. Were every spoonful. Is a hug for the soul.
10 Servings
Ingredients
For the crust:
- 2 c graham cracker crumbs
- 1 stick 113 grams butter, melted
- 1 tbsp granulated sugar
For the cheesecake:
- 19.4 oz 550 grams cream cheese
- 1 c granulated sugar
- 3 tsp lemon zest
- 1 tsp vanilla extract
- 3.53 oz 100 grams sour cream
- 3 eggs
- ¼ c lemon juice
- 2 tbsp cornstarch
For the lemon curd:
- ⅓ c lemon juice
- 1 tbsp lemon zest
- ⅔ c granulated sugar
- 80 g 80 grams butter, unsalted
- ¼ tsp kosher salt
- 1 egg
- 3 egg yolks
For the meringue:
- 3 egg whites
- ¾ c granulated sugar
- ½ tsp cream of tartar
Instructions
Crust Preparation:
- Preheat oven to 350°F (180°C).
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
- Bake for 7-8 minutes. Then cool.
Cheesecake Layer:
- Lower oven to 280°F (140°C).
- Beat room-temperature cream cheese with sugar, lemon zest, and vanilla. Until creamy.
- Mix in sour cream and lemon juice. Then eggs one at a time. And finally the cornstarch. Until smooth.
- Pour over the crust. And bake for about 60 minutes. Until set. But slightly jiggly in the center.
- Let cool in the oven. With the door ajar. Then chill in the fridge. For at least 5 hours.
Lemon Curd:
- While the cheesecake cools. Prepare the lemon curd (use your favorite recipe or the one provided).
- Spread the curd evenly over the cooled cheesecake.
Meringue Topping:
- Beat egg whites, sugar, and cream of tartar. Until stiff peaks form.
- Spread over the lemon curd layer. And use a blowtorch. To lightly brown the meringue.
Serving:
- Once assembled. Refrigerate until ready to serve. Can be stored in the fridge for up to 3 days.
- Enjoy your Lemon Curd Meringue Cheesecake Bliss!
Notes
For those looking to savor the Lemon Curd Meringue Cheesecake Bliss without gluten. Don't fret. Transforming this delightful dessert. Into a gluten-free masterpiece. Is simpler than you might think. Swap the traditional graham cracker crumbs in the crust. For a gluten-free alternative. Many brands offer delicious options. That mimics the taste. And the texture of the original. Ensure all your ingredients. Including the vanilla extract and cornstarch. Are certified gluten-free. To avoid any cross-contamination concerns. With these minor adjustments. You can indulge in the same zesty, creamy, and fluffy layers of bliss. Ensuring everyone can enjoy a slice of this heavenly treat. Without worry.