Ingredients:
- 2 cups shortbread cookie crumbs
- 3 packages cream cheese, softened
- 1 cup powdered erythritol
- 1 cup sour cream
- 1 1/2 cups lemon curd
- 1/4 cup fresh lemon juice
- 1/4 cup melted butter
- 4 large eggs plus 4 egg whites
- Zest of 1 lemon
- 1 tsp vanilla extract
Preparation:
Preheat Oven
- Preheat Broiler:
- Preheat broiler to 325℉ (160℃).
Prepare the Crust
- Mix and Press Crust:
- In a large mixing bowl, combine shortbread cookie crumbs with melted butter. Mix well.
- Press the mixture into the bottom of a greased springform pan to form the crust.
Prepare the Cheesecake Filling
- Beat Cream Cheese and Sour Cream:
- In another mixing bowl, beat the softened cream cheese and sour cream until creamy and smooth.
- Add Eggs:
- Add the eggs, one at a time, beating well after each addition.
- Add Flavorings:
- Mix in the vanilla extract, lemon zest, and fresh lemon juice until well combined.
- Spread Filling Over Crust:
- Spread the cream cheese mixture over the prepared crust.
Bake the Cheesecake
- Bake:
- Bake in the preheated oven for about 60 minutes, or until the cheesecake is set. Remove from the oven and let it cool completely.
Prepare the Meringue
- Preheat Oven:
- Preheat the oven to 375℉ (190℃).
- Beat Egg Whites:
- In a medium bowl, beat the egg whites until soft peaks form using an electric mixer.
- Add 2 tablespoons of powdered erythritol and continue to beat until stiff peaks form.
Assemble the Cheesecake
- Add Lemon Curd:
- Spread the lemon curd evenly over the cooled cheesecake.
- Add Meringue:
- Spread the whipped egg whites over the lemon curd, ensuring it covers the entire surface.
Bake the Meringue
- Bake:
- Return the cheesecake to the oven and bake for about 12 minutes, or until the meringue is golden brown.
Chill and Serve
- Chill:
- Chill the cheesecake in the refrigerator for at least 2 hours before serving.
- Serve:
- Enjoy your Keto Lemon Meringue Cheesecake!