Lemon Meringue Dream Cheesecake

Lemon Meringue Dream Cheesecake! This vegetarian dessert features a buttery shortbread crust, a creamy lemon cheesecake filling, and a fluffy meringue topping, making it a perfect treat for lemon enthusiasts. With potential allergens including dairy, eggs, and gluten, this American classic offers a sweet-tart flavor profile that elevates any occasion.

Versatile enough to serve at gatherings or as a special family dessert, this cheesecake is not only delicious but also packed with vitamin C from the lemon juice.

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Get ready to impress your guests with this Lemon Meringue Dream Cheesecake—your taste buds will thank you!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 60 minutes

Overview

This Lemon Meringue Cheesecake combines two classic desserts into one delightful treat. With a shortbread cookie crust, a creamy lemon cheesecake filling, and a topping of lemon curd and meringue, this dessert is both refreshing and indulgent. Perfect for lemon lovers, it offers a sweet-tart combination that is sure to impress.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 1 Cup shortbread cookie crumbs
• 2 Tablespoons (tbsp) unsalted butter, melted
• 16 Ounces (oz) cream cheese, softened
• 1 Cup granulated sugar
• 3 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 1 Tablespoon (tbsp) lemon zest, zested
• 0.5 Cup lemon juice
• 1 Cup lemon curd
• 3 Large egg whites
• 0.25 Teaspoon (tsp) cream of tartar
• 0.5 Cup granulated sugar

Steps

1. Preheat the oven to 325°F (165°C).
2. In a bowl, mix the shortbread cookie crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. Bake in the preheated oven for 45 minutes or until the center is set. Allow to cool completely.
7. Spread the lemon curd evenly over the cooled cheesecake.
8. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 0.5 cup of sugar, continuing to beat until stiff peaks form.
9. Spread the meringue over the lemon curd, sealing the edges.
10. Bake in the oven for an additional 10-15 minutes or until the meringue is golden brown.
11. Cool to room temperature, then refrigerate for at least 2 hours before serving.

Enjoy your delicious Lemon Meringue Cheesecake!