Meet Lemon Meringue, the testiest dessert, dazzling with citrusy sweetness and cloud-like fluffiness.
Ingredients: For the Crust:
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
For the Cheesecake:
• 3 (8-ounce) packages Creamy Cream Cheese, warmed up for a friendly mix
• 1 1/2 cups Granulated Sugar, the life of the party
• 1/2 cup Sour Cream, adding that tangy twist
• 1/3 cup Lemon Juice, bringing zest to every conversation
• Zest of 1 Lemon, for a burst of personality
• 1/4 cup All-Purpose Flour, keeping things grounded
• 3 large Eggs, the supportive companions
For the Topping:
• 1 cup Lemon Curd, the sunny disposition
• 3 large Egg Whites, whipped to fluffy perfection
• 3/4 cup Granulated Sugar, sweetening the deal
• 1/4 teaspoon Cream of Tartar, for that extra lift
• 1/2 teaspoon Vanilla Extract, the subtle charm
Directions:
Prepare for the Big Bake: Preheat your oven to 350°F (175°C). Place a large sheet pan on the bottom rack, setting the stage with water halfway up for some steamy ambiance. Line a 9-inch springform pan with parchment paper to keep things smooth sailing. Create the Crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl, forming the foundation of our Lemon Meringue's journey. Press this mixture evenly into the pan, ensuring a solid base. Prepare the Cheesecake Filling: Beat the cream cheese and sugar until they dance in creamy harmony. Add sour cream, lemon juice, zest, and flour, blending until they form a joyful symphony. Incorporate the Eggs: Whisk the eggs separately, then fold them into the cheesecake batter with gentle care, preserving the smooth texture. Bake the Cheesecake: Pour the batter over the crust, spreading joy with a spatula. Bake for 50-60 minutes, until the edges are set and the center has a playful jiggle. Cool and Chill: Let our Lemon Meringue cool gracefully in the oven's embrace for 10-15 minutes, then transition to a wire rack for an additional 5 minutes. Run a knife around the edge to set it free, then let it chill in the refrigerator for 6-8 hours, dreaming sweet dreams. Add the Lemon Curd Layer: Once chilled, spread the lemon curd over the top, adding a burst of sunshine to our dessert's personality. Chill for an extra hour to set the scene. Create the Meringue Topping: In a cozy bowl over simmering water, whisk egg whites, sugar, and cream of tartar until they're warm and cozy. Remove from the heat and beat until they stand tall with stiff peaks. Stir in vanilla for that final touch of elegance. Apply the Meringue: Spread the meringue over the cheesecake, creating playful peaks with an offset spatula, like little clouds dancing on Lemon Meringue's surface. Toast the Meringue: With a gentle touch, toast the meringue with a kitchen torch, adding a caramelized charm to our dessert's aura. Serve and Enjoy: Keep our Lemon Meringue Cheesecake cool until the grand reveal. Slice into portions and indulge in each delightful bite, celebrating the masterpiece that is Lemon Meringue's sweet symphony!