Cooking Lesson #1081: Lemon Curd Meringue Cheesecake

…from the Perspectives’ Kitchen

How you doin’? My lemon meringue cheesecake is the best of both worlds if you love lemon meringue pie and cheesecake! What a deal!
 
It's a wonderful dessert for any occasion at any time of the year, and will surely impress your guests. Like most cheesecakes, I think it tastes even better the day after it's made.
 
Cheesecake originated in ancient Greece over 4,000 years ago, where it was made from fresh cheese, flour and honey. The recipe evolved through Roman influence and later adapted in Europe, eventually leading to the modern versions we enjoy today, particularly the New York-style cheesecake developed in the United States in the 19th century.
 
Prep time:  20 minutes
Bake time:  1 hour 10 minutes
Chill time:  4 hours
Yield:  1 9-inch cake / 12 to 16 servings
 
Ingredients 
For the crust
2 cups shortbread cookie crumbs
1/4 cup melted butter
 
For the filling
3 8-ounce packages softened cream cheese
1 cup sour cream
1 cup granulated sugar
4 large whole eggs
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
 
For the meringue topping
4 large egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar (Optional)
 
1-1/2 cups lemon curd
 
Directions

1. Preheat an oven to 325° F.

To make the crust

1. Mix the cookie crumbs and melted butter together in a bowl until evenly combined.
2. Press the cookie crumbs into the bottom and slightly up the sides of a 9-inch springform pan.
3. Bake the crust for 10 to 12 minutes. Allow it to cool.

To make the filling

1. Beat the cream cheese, sour cream and sugar together in a bowl of an electric mixer with a paddle attachment until smooth and creamy.
2. Add the whole eggs, one at a time, beating well after each addition.
3. Mix in the lemon juice, lemon zest and vanilla until smooth, scraping the bottom and sides of the bowl as needed.
4. Spread the cream cheese mixture over crust in the springform pan.
5. Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
6. Let the cake cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.

To make the meringue topping

1. Preheat the oven to 375° F.
2. Beat egg whites in a bowl of an electric mixer with the whisk attachment until soft peaks form.
3. Beat in the sugar and cream of tartar until mixture is glossy and stiff peaks form.
4. Spread the lemon curd over chilled cheesecake.
5. Mound the prepared whipped egg whites over top of the cake and spread until curd is completely covered.
6. Bake the complete cake in the preheated oven until meringue is golden brown, about 10 minutes.
7. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving.

ChefSecret:  It's best not to cover the meringue or it may collapse.  You can make two of these in one shot—just double the recipe. Then, freeze one without the meringue for later use.
You can use store bought lemon curd, but I make my own lemon curd using the leftover egg yolks from the meringue.
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                                               Ed’s Perfect Lemon Curd
My lemon curd is wonderfully tart, sweet and smooth. It is the great intermediary for this cheesecake. It is also delicious spread on scones or used to fill cakes, cupcakes, tarts and more! It also great to just lick it off the spoon.
 
Prep time:  10 minutes
Cook time:  5 minutes
Yield:  1-1/2 cups
 
Ingredients 
3/4 cup freshly squeezed lemon juice
3/4 cup granulated sugar
1/2 cup cubed unsalted butter
4 large egg yolks (left unused from the meringue)
1 tablespoon grated lemon zest
 
Directions

1. Combine lemon juice, sugar, butter, eggs and lemon zest in a 2-quart saucepan.
2. Cook over medium-low heat, whisking constantly to prevent the eggs from curdling and burning, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
3. Remove saucepan from the heat; transfer lemon curd into a large bowl and place a piece of plastic wrap on top to prevent a skin from forming. The curd will thicken more as it cools.
4. Store in the refrigerator.

Quip of the Day:  In crust, we trust. Long live cheesecake!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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