Ingredients
Crust:
2 cups shortbread cookie crumbs
60 ml melted butter
Filling:
230g cream cheese, softened
250ml sour cream
250ml white sugar
4 large eggs
60ml cup fresh lemon juice
1 medium lemon, zested
5ml vanilla extract
Meringue Topping:
4 large egg whites
60ml cup white sugar
1ml teaspoon cream of tartar (Optional)
375ml cups lemon curd
Directions
1. Preheat the oven to 165 degrees C.
2. Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 22cm springform pan.
3. Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed. Spread mixture over crust in the springform pan.
4. Bake in the preheated oven until almost set in the center, about 1 hour. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.
5. Preheat the oven to 190 degrees.
6. Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.
7. Spread lemon curd over chilled cheesecake. Mound whipped egg whites over top and spread until curd is completely covered.
8. Bake in the preheated oven until meringue is golden brown, about 10 minutes. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don't cover the meringue or it may collapse.
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