This cheesecake isn’t just about lemon — it’s about three layers of carefully balanced lemony goodness:
• A zesty lemon cheesecake filling with a smooth, creamy texture
• A homemade lemon curd layer that adds brightness and depth
• A light, fluffy meringue topping, toasted to perfection
It’s the perfect dessert for spring, summer, or any celebration that calls for something extra special.
📝 Ingredients
For the Crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ¼ cup unsalted butter, melted
For the Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup freshly squeezed lemon juice
• 2 tbsp lemon zest
For the Lemon Curd:
• ½ cup fresh lemon juice
• ½ cup sugar
• 2 large egg yolks
• 4 tbsp unsalted butter
• 1 tsp lemon zest
For the Meringue:
• 4 large egg whites
• ½ tsp cream of tartar
• ¼ cup granulated sugar
