Lemon Meringue Cheesecake

Ingredients

• cup sshortbread cookie crumbs
• 1/4 cup melted butter
• (8 ounce) packagescream cheese, softened
• cup sour cream
• cup white sugar
• large eggs
• 1/4 cup fresh lemon juice
• medium lemon, zested
• teaspoon vanilla extra ct
• large egg whites
• 1/4 cup white sugar
• 1/4 teaspoon cream of tartar (Optional)
• 1/2 cup slemon curd

Instructions

1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Dotdash Meredith Food Studios
2. To make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined. Dotdash Meredith Food Studios
3. Press into the bottom of a 9 inch springform pan. Dotdash Meredith Food Studios
4. To make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Dotdash Meredith Food Studios
5. 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. Dotdash Meredith Food Studios
6. Spread mixture over crust in the springform pan. Dotdash Meredith Food Studios
7. 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. Dotdash Meredith Food Studios
8. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours. Dotdash Meredith Food Studios
9. To make the meringue topping: Preheat the oven to 375 degrees F (190 degrees C). Beat egg whites in a bowl with an electric mixer until soft peaks form. Dotdash Meredith Food Studios
10. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form. Dotdash Meredith Food Studios
11. Spread lemon curd over chilled cheesecake. Dotdash Meredith Food Studios
12. Mound whipped egg whites over top and spread until curd is completely covered. Dotdash Meredith Food Studios
13. Bake in the preheated oven until meringue is golden brown, about 10 minutes. Dotdash Meredith Food Studios
14. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. It's best not to cover the meringue or it may collapse. Dotdash Meredith Food Studios