Lemon Meringue Cheesecake

Recipe View Preheat oven to 325°F (165°C). (5 minutes)

Recipe View In a medium bowl, combine shortbread cookie crumbs and melted butter until evenly moistened. (3 minutes)

Recipe View Press the mixture firmly into the bottom of a 9-inch springform pan. (2 minutes)

Recipe View In a large bowl, beat cream cheese, sour cream, and 1 cup of granulated sugar with an electric mixer until smooth and creamy. (5 minutes)

Recipe View Add eggs one at a time, beating well after each addition. (3 minutes)

Recipe View Mix in lemon juice, lemon zest, and vanilla extract until smooth, scraping down the sides of the bowl as needed. (2 minutes)

Recipe View Pour the cream cheese mixture over the prepared crust in the springform pan. (1 minute)

Recipe View Bake in the preheated oven for 60 minutes, or until the edges are puffed and the cheesecake is mostly firm, with a slight jiggle in the center.

Recipe View Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. (60 minutes)

Recipe View Remove from oven and refrigerate for at least 4 hours, or preferably overnight. (240 minutes)

Recipe View Preheat oven to 375°F (190°C). (5 minutes)

Recipe View In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. (3 minutes)

Recipe View Gradually add 1/4 cup of granulated sugar and cream of tartar, beating until stiff, glossy peaks form. (5 minutes)

Recipe View Spread lemon curd evenly over the chilled cheesecake. (2 minutes)

Recipe View Mound the meringue over the lemon curd, ensuring it completely covers the surface. Swirl decoratively with a spatula. (5 minutes)

Recipe View Bake in the preheated oven for 8-10 minutes, or until the meringue is golden brown. (10 minutes)

Recipe View Remove from the oven and let cool slightly. Refrigerate, uncovered, for at least 1 hour before serving to allow the meringue to set. (60 minutes)