Lemon Meringue Cheesecake

Taste the bright and zesty elegance of this Lemon Meringue Cheesecake. Every bite includes subtly sweet notes of our Regenerative Organic Certified® Raw Cane Sugar to pair with the citrus flavors and creaminess of the cheesecake. The velvety texture of the cheesecake is perfectly balanced with the crisp exterior and chewy interior texture of meringue that’s crafted with our Regenerative Organic Certified® Powdered Sugar.

Prep Time

20 minutes

Bake Time

1 hour 20 minutes

Yields

10 servings

Sara Haven

Sara is a certified nutritionist who prides herself on crafting easy, healthy meal ideas to make your mealtime feasible and enjoyable! From savory dinner time meals to sweet delectable desserts, she has created recipes that are fitting for every occasion.

Ingredients


For the Crust

  • 2 1/2 cups graham cracker crumbs 
  • 10 tbsp butter, melted 
  • 3 tbsp Florida Crystals® Regenerative Organic Raw Cane Sugar

For the Lemon Curd

  • 3 lemons 
  • 6 tbsp butter
  • 2 cups Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 4 eggs 
     

For the Filling

  • 3 (8 oz)  packages cream cheese, softened
  • ½ cup Florida Crystals® Regenerative Organic Raw Cane Sugar 
  • 1 cup sour cream or full fat greek yogurt, at room temperature
  • 3 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 tsp grated lemon zest
  • 2 tbsp lemon juice (from one lemon) 
     

For the Meringue

  • 4 eggs whites
  •  ¾ cup Florida Crystals® Regenerative Organic Powdered Sugar
  • ¼ tsp cream of tartar
  • ¼ tsp vanilla extract
     

Instructions

For the Crust

Step 1

Mix together the ingredients or the crust. Press into a 9” springform pan and bake for 10 minutes at 325 F.

For the Lemon Curd

Step 2

Grate lemon rind and squeeze lemons

Step 3

Melt butter in double boiler, add sugar, lemon juice and rind from lemons. Stir until dissolved and add well beaten eggs. Stir constantly until thickened.

For the Filling

Step 4

Preheat oven to 300 F. Grease sides of springform pan; set aside.

Step 5

Beat cream cheese and sugar on medium-low until smooth, about 3 minutes.

Step 6

Add sour cream and beat on low, about 1 minute

Step 7

Add eggs one at a time, and beat until incorporated.

Step 8

Add vanilla, lemon zest, lemon juice and salt. Beat for about 30 seconds until smooth. Mix in lemon curd until incorporated.

Step 9

Pour into cooled crust and bake about 1 hour 10 min, or until center is almost set but slightly wobbly.

Step 10

Let cool until room temperature, about 1 hour, then refrigerate until completely cooled, approximately 3-4 hours.

For the Meringue

Step 11

Preheat oven to 325.

Step 12

Beat egg whites until soft peaks form. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.

Step 13

Mound whipped egg whites over top of chilled cheesecake and spread until completely covered.

Step 14

Bake until meringue is golden brown about 10 minutes.

Step 15

Remove and chill for at least 1 hour or up to 1 day.

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