1½ cups graham crumbs

¼ cup melted butter

3 packages Philadelphia (8oz each) cream cheese

⅔ cup Domino sugar

3 eggs

Lemon Filling

1 cup sugar

⅓ cup Argo corn starch

6 egg yolks

1½ cups water

2 lemons, zested & juiced

1 tablespoon butter


4 egg whites

½ teaspoon cream of tartar

⅓ cup sugar




Preheat oven to 350 degrees.

Combine melted butter & graham crumbs. Press into a 9″ springform pan.

With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.

Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.

Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.

Lemon Filling

Preheat oven to 350 degrees.

Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.

Remove from heat and stir in butter, keep warm.


Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).

Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.

Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.


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