Meyer Lemon Meringue Cheesecake
This show-stopping dessert combines the velvety richness of a classic cheesecake with the bright, floral sweetness of Meyer lemons, topped with a toasted, marshmallow-like meringue peaks.
Ingredients
Ingredients
- 1.5 cups Graham cracker crumbs finely crushed
- 4 tbsp Unsalted butter melted
- 24 oz Cream cheese softened to room temperature
- 1 cup Granulated sugar divided for filling and meringue
- 0.5 cup Meyer lemon juice freshly squeezed
- 1 tbsp Meyer lemon zest finely grated
- 3 large Eggs room temperature
- 0.5 cup Sour cream full fat
- 3 large Egg whites for the meringue topping
- 0.25 tsp Cream of tartar
Notes
For best results, use a water bath during baking to ensure a crack-free surface. Store leftovers in the refrigerator for up to 3 days. If you don't have a kitchen torch, you can brown the meringue under a broiler for 1-2 minutes, watching very closely to prevent burning.