👩🍳 Instructions
1. Prepare the Crust
Preheat the oven to 325°F (165°C). Grease and line a 9-inch springform pan with parchment paper.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the pan to form the crust.
Bake for 10 minutes, then let cool completely.
2. Make the Cheesecake Filling
Beat the softened cream cheese and sugar together until light and creamy (about 3–4 minutes).
Add the eggs one at a time, mixing well after each.
Stir in vanilla extract, sour cream, lemon juice, and lemon zest.
Pour the batter over the cooled crust and smooth the top.
Bake for 50–55 minutes, until the center is just set with a slight jiggle.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Make the Lemon Curd
In a saucepan, combine lemon juice, sugar, and egg yolks.
Cook over medium heat, whisking constantly, until thickened (about 5 minutes).
Remove from heat and whisk in the butter and lemon zest.
Let cool, then spread evenly over the chilled cheesecake.
4. Top with Meringue
In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and continue beating until stiff peaks form.
Spoon the meringue over the lemon curd, spreading to the edges.
Bake at 350°F (175°C) for 8–10 minutes, until the meringue is lightly golden.
Cool completely, then chill in the refrigerator for at least 2 hours before serving.
🍽 Serving Suggestion:
Slice with a warm knife for clean edges and serve chilled. Each slice reveals a stunning trio of textures and flavors — the creamy cheesecake, the glossy curd, and the toasted meringue make it as delightful to look at as it is to eat.
