This lemon meringue cheesecake is smooth and creamy with a crispy crust, and you can store it covered in the fridge for 4 days, It’s the best treatment when you’re very busy!!
To make it you will need the following ingredients:
– 2 cups shortbread cookie crumbs.
– 3 pkg softened cream cheese.
– 1 cup granulated white sugar.
– 1 cup sour cream.
– 1 cup and half lemon curd.
– 1/4 cup fresh lemon juice.
– 1/4 cup melted butter.
– 4 large eggs plus 4 egg whites.
– 1 lemon, zested.
– 1 tsp vanilla extract.
-1- Preheat oven to 325℉.
-2- In a large mixing bowl, mix cookie crumbs with melted butter, and press the mixture in the bottom of a greased springform pan.
-3- In another bowl, beat cream cheese and sour cream until creamy and smooth. Add eggs one at a time, beating well after each addition.
-4- Add vanilla extract, lemon zest, and lemon juice, mix well, then spread the mixture over cookie crust.
-5- Bake about 1 hour, remove the pan and let it cool completely.
P.S: Preheat oven to 375℉.
-6- In a medium bowl, beat egg whites until soft, using an electric mixer. Add 2 tablespoons white sugar and beat again until stiff.
-7- Spread lemon curd over the cheesecake, then add whipped egg whites. Return to the oven until meringue is golden brown about 12 minutes.
-8- Chill your cheesecake in the refrigerator for at least 2 hours before serving.
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