With lemon curd in the batter and topped with more curd and torched meringue, this lemon cheesecake is a sweet-tart delight.
I’ve been dreaming of making this lemon meringue cheesecake for months. Months. I was inspired to make it when I saw some dreamy lemony something on a magazine cover while at a bookstore. I didn’t get a chance to see what it was exactly, but I was taken aback by how happy the bright yellow color made me. I decided to star concocting this dessert in my head right away.
Lemon cheesecake was the very first cheesecake I ever made on my own. It was of course, in college. And my boyfriend at the time had never heard of a cheesecake that went in the oven because apparently they didn’t make them that way in England. He didn’t even consider what I made a true cheesecake. But it was good and lemony and we devoured it along with his flatmates. This time, I decide to up the lemon (and also not overbake it like I did back then) by adding extra lemon zest and a healthy dose of lemon curd right in the batter. To finish, I topped it with more lemon curd and all the meringue I could fit on it.
I had an idea of how this lemon meringue cheesecake would taste, but the reality is so much better. The lemon is bright and tangy and sweet. It is like your tastebuds dance when you take a bite. And the billowy meringue is like a soft cloud that melts in your mouth. And who doesn’t love a graham cracker crust? It’s always the best part of a cheesecake. There is no way to resist.
Amanda is a self-taught baker and photographer. Her passion for food began when she started college in London and was able to experience authentic food from across Europe. She loves being in the kitchen with her daughter and developing her skills in the kitchen.