A tangy sweet Meyer lemon cheesecake, topped with lemon curd and airy meringue. The images show cake but I didn't like how that worked - use a lemon crumb crust instead.
2cupscrushed lemon shortbread cookies(about ¾ of a package)
⅓cupmelted unsalted butter(maybe a bit more)
Cheesecakee
32ozof cream cheese, room temperature
1 ¼cupspure cane sugar
6large eggs, room temperature
1teaspoonvanilla
1tablespoonlemon zest
¼cuplemon juice
16ozsour cream, room temperature
Lemon Curd
1cupwhite sugar
5egg yolks(set the whites aside for the meringue)
1cupMeyer lemon juice
½cunsalted butter, chilled
Meringue
5egg whites, room temp
Pinch of cream of tartar
⅓cupsugar
Instructions
Crust
Mix the cookie crumbs and butter and then press the mixture into the bottom and up the sides of a 9" – 10” springform pan.
Bake at 375F for about 10 minutes.
Set aside.
When cool cover the outside of the pan with heavy duty aluminum foil, making sure it is at least ¾ of the way up the pan.
Cheesecake
Beatcream cheese and sugar at slowest speed until it is mixed well. Do not whip it - air will get in the batter and it will lose its dense texture.
Add eggs one at a time.
Fold in vanilla, lemon zest, lemon juice, and sour cream by hand.
Pour into a prepared crumb crust in the 9” springform pan.
Make sure the foil is still securely around the pan.
Place in a bain marie and put in the oven at 375 for 45 minutes.
Turn off oven and let set for one hour. Do not open the door!
Remove cake from oven, take off foil, and let come to room temperature.
Refrigerate covered. Placing paper towel on top of cake will soak up any condensation
Refrigerate overnight.
Lemon Curd
Mix the sugar and egg yolks.
Whisk in the lemon juice.
Microwave, stirring every minute, until the mixture is thick and coats the back of a spoon.
Remove from microwave and stir in butter a little at a time.
Refrigerate until thick and cool.
Meringue
Beat the egg whites and cream of tartar until foamy.
Add the sugar slowly, continuing to beat at highest speed.
Meringue will stand in stiff peaks when it is done.
Assembly
Run a knife around the edge of the cake to gently separate it from the pan.
Take the outer ring off carefully.
Spoon the cooled lemon curd over the top of the cake.
Pipe or spoon on the meringue.
Using a torch brown all the meringue the top.
Notes
A bain marie can be created by putting the springform pan into a larger pan and pouring hot water in the outer pan until it comes half way up the outside of the springform. Be sure to put aluminum foil over the bottom and up the sides of the springfrom to keep and water from seeping into the crust