To create this masterpiece, we’ll go through the recipe step by step, starting with the crust and moving up to the meringue topping.
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
24 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1/2 cup sour cream, at room temperature
For the lemon curd:
3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, at room temperature
1 tablespoon lemon zest
For the meringue:
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
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