Description
A delightful fusion of lemon meringue pie and cheesecake with a buttery graham cracker crust and fluffy meringue topping.
Ingredients
Scale
- 1 prepared graham cracker crust
- 1 cup lemon juice
- 1 cup sugar
- 3 large eggs
- 1 tablespoon cornstarch
- 1 cup cream cheese
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup meringue (prepared or store-bought)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, whisk together lemon juice, sugar, eggs, and cornstarch until smooth.
- In another bowl, beat the cream cheese until smooth, then mix in the lemon mixture until fully combined.
- Pour the lemon cheesecake mixture into the graham cracker crust and bake for 25-30 minutes until set. Once cooked, allow the cheesecake to cool.
- In a separate bowl, whip heavy cream with vanilla and salt until soft peaks form. Gently fold the whipped cream into the cooled lemon cheesecake. Finally, spread the meringue over the top. Chill the cheesecake in the refrigerator for at least 4 hours before serving.
Notes
Serve chilled and garnish with lemon zest or fresh berries. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg