Indulge in the Ultimate Lemon Meringue Cheesecake: Creamy, Tangy, and Toasted to Perfection

Forget the pie! Satisfy your lemon craving with an extraordinary Lemon Meringue Cheesecake, featuring a luscious, tangy filling, a buttery shortbread cookie crust, and a show-stopping toasted meringue topping. This dessert is a true masterpiece that combines classic flavors with an irresistible texture.

Confession time: I harbor a slight, perhaps irrational, fear of working with propane. Every time I light up a grill or a torch, there’s a fleeting, anxious thought that it might just ignite into a colossal fireball, leaving me to explain to my landlord why their building has mysteriously vanished. Despite this deep-seated apprehension, there are certain culinary pursuits that compel me to face my fears head-on. And for me, nothing quite inspires such bravery as the promise of a perfectly toasted meringue. It might seem illogical to buy a blowtorch given my fear, but the allure of that golden, caramelized top layer proved too strong to resist.

The things we do in the name of truly good food, right? Living in an apartment with an electric oven means I lack the gas broiler capabilities to achieve that beautiful, bubbly, toasted finish that only direct flame can provide. A kitchen blowtorch was the next best, and indeed, the only viable option. And thankfully, my apartment building remains standing, much to my landlord’s (and my own) relief!

So, why did I go against my very own phobia? Because my love for toasted meringue runs deep. I vividly recall falling head over heels for it back in middle school during a cooking class where we made Baked Alaska. The delightful contrast of its crisp, slightly caramelized exterior against the cold, creamy ice cream beneath was a revelation. That exact concept of textural harmony is beautifully replicated in this Lemon Meringue Cheesecake. You get the refreshingly cold, smooth, and tangy cheesecake base, the delightful crunch of the buttery shortbread cookie crust, and finally, the soft, airy, and exquisitely toasted meringue topping – which, incidentally, is a fantastic way to utilize any leftover egg whites you might have from other baking projects.

This dessert truly embodies the best of both worlds. It carries the bright, puckery lemony essence and rich, buttery cookie crust reminiscent of my beloved mini lemon meringue pies, but reimagined in a decadent, creamy cheesecake format. It’s essentially a lemon meringue pie, but crafted specifically for the passionate cheesecake connoisseur who craves that signature smooth texture and substantial bite.

The Perfect Foundation: Buttery Shortbread Crust

Instead of the traditional flaky pie crust, I opted for a shortbread cookie crust, and let me tell you, it’s a game-changer. This crust offers all the buttery richness of a classic pie crust, but with an added depth of flavor and a wonderfully crisp texture that complements the tangy lemon filling perfectly. Shortbread and lemon are truly a match made in culinary heaven; the sweet, crumbly notes of the shortbread beautifully balance the vibrant tartness of the lemon. It’s a delightful dance of flavors that elevates the entire cheesecake experience. However, if you prefer a more classic route or simply have them on hand, you can easily substitute graham cracker crumbs for a delicious alternative.

Crafting the Creamy, Tangy Lemon Cheesecake

The heart of this dessert is, of course, the cheesecake itself. Achieving that perfect balance of creamy texture and bright, zesty flavor requires attention to detail. We start with full-fat cream cheese, softened to room temperature – a crucial step for a lump-free, silky-smooth batter. Don’t be tempted to use fat-free cream cheese here; the rich mouthfeel it provides is essential for a truly decadent cheesecake. Granulated sugar provides the sweetness, while fresh lemon zest and juice infuse the mixture with an invigorating, natural tartness that truly sings. Incorporating eggs one at a time ensures a well-emulsified batter, contributing to the cheesecake’s velvety texture and preventing cracks during baking. A touch of vanilla extract adds a warm, aromatic depth that rounds out the bright lemon notes. The result is a cheesecake that is firm yet yielding, intensely lemony yet perfectly balanced, and utterly irresistible on its own.

Toasting the Meringue: Two Methods for Golden Perfection

Now, for the pièce de résistance: the toasted meringue. There are two primary ways to achieve that gorgeous, golden-brown top, each with its own advantages. The goal is to lightly caramelize the peaks of the meringue, creating a slight crispness and a hint of roasted sweetness that contrasts beautifully with the cool, creamy cheesecake below.

Method 1: The Blowtorch Advantage

For unparalleled control and a truly professional finish, a blowtorch is your best friend. After years of experimenting and hearing anecdotal evidence, I can confidently recommend investing in a heavy-duty blowtorch from a hardware store rather than an overpriced culinary one from a kitchen supply shop. Hardware store torches tend to be more powerful, more efficient, and often more cost-effective. With a blowtorch, you have complete command over the browning process, allowing you to toast the meringue to your desired level of golden perfection in mere seconds. This method is incredibly satisfying and yields the most visually appealing results, with beautiful, unevenly browned peaks that catch the light.

Method 2: Oven Toasting (with a Caveat!)

If you don’t have a blowtorch, fret not – you can still achieve a lovely toasted meringue using your oven’s broiler or by baking it at a higher temperature. When using this method, it’s crucial to leave the springform pan intact around the cheesecake. This provides a protective barrier for the sides of your delicate cheesecake. More importantly, when spreading the meringue over the top, ensure it completely seals the cheesecake, with no gaps or holes. The meringue acts as an excellent insulator, preventing the heat from penetrating and potentially overbaking the cheesecake beneath. Think of it like a delicious, protective cloud! My S’mores Baked Alaska recipe is a testament to this principle; the ice cream remains perfectly frozen even while the meringue bakes and browns. While your cheesecake won’t melt like ice cream, it could certainly become overbaked and dry if exposed to direct heat through unsealed areas. This is why the blowtorch is often preferred for its precision and speed, but the oven method is a perfectly viable alternative when executed carefully.

Serving and Storing Your Lemon Meringue Cheesecake

For the absolute best experience, I highly recommend toasting the meringue right before you plan to serve the cheesecake. The freshly toasted meringue offers a wonderful crispness and a delicate warmth that truly elevates the dessert. While still delicious, meringue doesn’t retain its toastiness and crisp texture perfectly when stored in the refrigerator; it tends to soften and become slightly sticky due to moisture. However, don’t worry about leftovers! You can still refrigerate any remaining cheesecake with the meringue topping for up to two days, and it will still taste fantastic, just with a softer meringue.

The cheesecake itself, without the meringue, boasts an impressive shelf life of up to one week in the refrigerator. This flexibility means you have options. If you find the meringue has lost its appeal after a day or two, you can easily scrape it off and replace it with a fresh dollop of homemade whipped cream – a trick I may or may not have employed on multiple occasions to enjoy that fresh, creamy topping experience every time! This ensures every slice, whether on day one or day five, is a delightful treat.

Lemon Meringue Cheesecake

Yield:
8-10 servings

Forget the pie! Satisfy your lemon craving with Lemon Meringue Cheesecake with toasted meringue and a buttery shortbread cookie crust.

Ingredients

• 2 1/2 cups shortbread cookie or graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 24 ounces full-fat cream cheese, softened (do not sub fat free)
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 3 eggs, room temperature
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract

Meringue

• 3 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 350F. Have an 8.5 inch or 9 inch springform pan ready.
2. In a large bowl, mix together the crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.
3. In a large mixing bowl, beat together the cream cheese, sugar, and lemon zest until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, for 1 minute each. Add the lemon juice and vanilla then beat for an additional 1-2 minutes.
4. Pour the batter into the crust then bake 40-45 minutes or until the center is almost set (it’ll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and cool 1 hour in the pan.
5. Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.
6. Right before serving, make the meringue: In a clean mixing bowl, on medium speed beat the egg whites and cream of tartar until foamy. Increase the speed to high and gradually beat in the sugar and vanilla until stiff peaks form (when you pull the beaters straight up, the peaks won’t fall over).
7. Remove the pan side then wipe up any condensation from the top of the cheesecake. Top with meringue and toast with a blowtorch until golden brown. Serve immediately. Store leftovers in the refrigerator for up to 2 days with meringue or up to 1 week without meringue.
8. Alternately, you can bake the meringue. Leave the pan side on the cheesecake and top with meringue, completely sealing without holes. Bake at 350F for 10-15 minutes or until the meringue is golden brown.

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There’s something truly special about a dessert that marries contrasting textures and flavors so beautifully. This Lemon Meringue Cheesecake is more than just a treat; it’s an experience. From the moment you taste the crisp, buttery shortbread crust, through the rich, creamy, and vibrantly tangy lemon filling, to the light, airy, and perfectly toasted meringue, every bite is a delightful journey for your palate. Whether you’re a seasoned baker or new to the world of cheesecakes, this recipe offers a rewarding challenge and a spectacular reward. So, embrace the joy of baking, maybe even conquer a small fear with a blowtorch, and prepare to impress yourself and your loved ones with this unforgettable dessert. It’s time to elevate your lemon dessert game!

Source: Adapted from Taste Of Home

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