Luscious Lemon Cheesecake with Sweet Meringue: A Gluten-Free, Nut-Free, and Egg-Free Delight

Embark on a heavenly dessert journey with this Luscious Lemon Cheesecake, featuring a crumbly shortbread crust, a creamy and zesty lemon-infused cheesecake layer, topped with tangy lemon curd and a sweet, torched meringue. This dessert masterpiece combines the bright flavors of fresh lemon with the richness of cheesecake and the airy sweetness of meringue, creating a perfect balance of taste and texture. Not only is this recipe a delight for the senses, but it’s also gluten-free, nut-free, egg-free, and can be easily made vegan, catering to various dietary preferences.

Why You’ll Love This: The multiple layers of lemon flavor, from the zest-infused cheesecake to the fresh lemon curd, offer a refreshing citrus burst with every bite, making it an ideal dessert for any season. The combination of textures from the crumbly base, smooth cheesecake, and fluffy meringue adds an exquisite complexity to this dessert. Moreover, the simple no-mixer method for the cheesecake and quick preparation times make this luxurious dessert surprisingly easy to create.

Perfect Occasion: This Lemon Cheesecake with Meringue Topping is perfect for celebrating special occasions, from birthdays to anniversaries, or as a showstopping centerpiece for holiday meals. It’s also a great choice for a sophisticated dessert at dinner parties or a treat to brighten up your weekend.

Decoration Tips: For an extra elegant presentation, consider adding some edible flowers or thin lemon slices atop the meringue before torching. A light dusting of powdered sugar around the edges of the cheesecake can also add a touch of finesse.

• Shortbread Crust:
  • 3 tbsp unsalted butter, melted
  • ¼ cup + 1 tbsp light brown sugar
  • ¾ cup all-purpose flour
• Cheesecake Filling:
  • ¾ cup granulated sugar
  • 1 tbsp cornstarch
  • Zest of 2 large lemons
  • Two 8-oz bricks cream cheese, room temperature
  • 2 eggs, room temperature
  • ½ cup heavy whipping cream, room temperature
  • 3 tbsp fresh lemon juice
  • 1 tbsp vanilla bean paste
• Lemon Curd:
  • 2 egg yolks
  • ⅓ cup granulated sugar
  • 3 tbsp lemon juice
  • Zest of 1 large lemon
  • ⅛ tsp salt
  • 2 tbsp unsalted butter, cubed
• Meringue Topping:
  • 3 egg whites
  • ¾ cup + 2 tbsp granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla

Instructions:

1. Prepare the Shortbread Crust: Mix melted butter, brown sugar, and flour. Press into the bottom of a prepared 7″ springform pan. Bake at 350°F for 10 minutes.
2. Make the Cheesecake Filling: Blend sugar, cornstarch, lemon zest, cream cheese, eggs, cream, lemon juice, and vanilla. Pour over baked crust. Bake using a water bath at 350°F for 60-70 minutes until set. Cool, then chill overnight.
3. Cook the Lemon Curd: Whisk egg yolks, sugar, lemon juice, zest, and salt over heat until thickened. Strain, then whisk in butter. Chill.
4. Prepare the Meringue: Heat egg whites and sugar to 170°F, then whip to stiff peaks with vanilla and salt.
5. Assemble: Top chilled cheesecake with lemon curd, spread meringue on top, and torch until golden.

Indulge in the delightful contrasts of this Lemon Cheesecake with Meringue Topping, where the tartness of lemon perfectly complements the sweetness of the meringue, all brought together with a creamy cheesecake body. Enjoy creating and savoring this exquisite dessert that’s sure to impress!