Ingredients

For the Crust:

• 2 cups shortbread cookie crumbs (approximately 15-20 cookies)
• ¼ cup melted butter

For the 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 teaspoon vanilla extract

For the Meringue Topping:

• 4 large egg whites
• ¼ cup white sugar
• ¼ teaspoon cream of tartar (optional)

For the Lemon Curd:

• 1 ½ cups lemon curd (store-bought or homemade)

Preparation Steps

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. In a medium-sized bowl, combine the shortbread cookie crumbs and melted butter. Stir until the crumbs are evenly coated with the butter.
3. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to compact the crumbs.
4. Bake the crust in the preheated oven for 10-12 minutes or until it’s golden brown. Once done, remove from the oven and allow it to cool while you prepare the filling.

Step 2: Prepare the Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer on medium speed.
2. Add the sour cream, white sugar, and vanilla extract to the cream cheese and continue to beat until fully incorporated.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the fresh lemon juice and zest. The combination of the lemon juice and zest will give the cheesecake its signature bright flavor.
5. Pour the cream cheese filling into the cooled crust, smoothing the top with a spatula.
6. Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is set but slightly jiggly.
7. Once the cheesecake is baked, remove it from the oven and let it cool completely at room temperature. After cooling, place the cheesecake in the refrigerator for at least 4 hours or overnight to allow it to set.

Step 3: Prepare the Meringue Topping

1. Once the cheesecake has chilled, it’s time to make the meringue topping. In a clean bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until soft peaks form.
2. Gradually add the white sugar, about one tablespoon at a time, while continuing to beat on high speed. Add the cream of tartar, if using, to help stabilize the meringue.
3. Continue beating until stiff peaks form, and the meringue holds its shape when you lift the beaters.
4. Carefully spoon the meringue over the chilled cheesecake, spreading it evenly over the surface. Be sure to cover the entire top.

Step 4: Brown the Meringue

1. Preheat the oven to 350°F (175°C) again, or use a kitchen torch to lightly brown the meringue.
2. Bake the meringue-topped cheesecake in the oven for about 5-7 minutes, or until the meringue is golden brown and crisp on top.
3. Remove from the oven and allow the cheesecake to cool for an additional 30 minutes.
4. Once it has cooled, spoon the lemon curd over the meringue and spread it out evenly.
5. Refrigerate the cheesecake again for another 1-2 hours before serving, to allow the curd to set.

Prep Time:

• 30 minutes (excluding cooling time)

Cooking Time:

• 1 hour (including crust and filling baking time)

Total Time:

• 6 hours (including chilling time)

Servings:

• 10-12 servings

Calories (Per Serving):

• Approximately 450-500 kcal (calories may vary based on ingredients used)

Why This Recipe Is Timeless

Lemon cheesecake with meringue topping is a dessert that appeals to people of all ages and backgrounds, making it a truly timeless recipe. The unique combination of a crisp, buttery shortbread crust with the creamy, tangy lemon filling and the light meringue topping creates a flavor profile that is both refreshing and indulgent. This cheesecake manages to be rich without being overwhelming, and the lemon curd provides the perfect burst of citrus flavor that cuts through the richness, keeping the dessert light and balanced.

This dessert’s versatility also contributes to its timeless appeal. Whether you’re serving it for a holiday, a birthday, or as a weekend indulgence, lemon cheesecake can easily be dressed up or down to fit the occasion. The lemon curd topping adds a sophisticated flair, while the meringue gives the dessert a touch of elegance. Even the shortbread crust is an upgrade from a traditional graham cracker crust, adding a delicate, buttery crunch.

For all these reasons, lemon cheesecake with meringue topping has maintained its popularity for decades. It’s a dessert that’s easy to love, satisfying, and never goes out of style.

Nutrition Facts (Per Serving)

• Calories: 450-500 kcal
• Fat: 32g
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 38g
• Protein: 6g
• Sodium: 220mg
• Cholesterol: 120mg

FAQs

1. Can I use a different crust for this cheesecake? Yes! You can swap out the shortbread cookie crumbs for graham cracker crumbs, digestive biscuits, or even crushed nuts if you prefer a gluten-free option. The crust will change the flavor slightly, but it will still work wonderfully.

2. Can I make this cheesecake in advance? Absolutely! This cheesecake is perfect for making ahead. It needs to chill in the refrigerator for several hours, and it will actually taste even better the next day once the flavors have had time to meld together.

3. How do I store leftover cheesecake? Leftover cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. You can also freeze individual slices for up to 2 months. Just make sure to wrap each slice tightly in plastic wrap before freezing.

Tips for Making the Best Lemon Cheesecake

1. Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature before mixing. This will help achieve a smooth and creamy filling without lumps.
2. Don’t Overmix the Eggs: When adding eggs to the filling, be sure to beat just enough to incorporate them without overmixing. This will prevent cracks from forming in the cheesecake.
3. Chill Well: Allow the cheesecake to chill for a minimum of 4 hours, but ideally overnight, to help the filling set properly.
4. Lemon Curd Tip: For a smoother topping, you can make your own lemon curd at home, or simply use a good-quality store-bought lemon curd.

Storage Tips

• Refrigeration: Store your lemon cheesecake in an airtight container in the fridge to maintain its freshness.
• Freezing: If you want to store the cheesecake for a longer period, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Conclusion

Lemon cheesecake with meringue topping is a dessert that never fails to impress. With its buttery shortbread crust, creamy lemon filling, and light meringue topping, it is the ultimate indulgence that’s both refreshing and satisfying. This recipe has stood the test of time because it combines simple ingredients to create a dessert that’s both sophisticated and universally loved. Whether for a special celebration or an everyday treat, this cheesecake is guaranteed to become a favorite in your baking repertoire. So, gather your ingredients, follow the steps, and get ready to enjoy a slice of heaven!