Lemon Curd Meringue Cheesecake  


Step 1
Preheat oven to 325°F. Grease and line the base and sides of an 8-inch springform pan with parchment paper. 

Step 2
In a food processor, process grahams until fine, then add hazelnut meal, lavender, and melted butter. Mix until combined and mixture comes together. Press into base and sides of pan to form a crust then spread lemon curd over base. Refrigerate while preparing the filling.  

Step 3
Beat cream cheese until smooth, then add sugar and eggs one at a time until thoroughly combined. Add cream and Vanilla Bean Paste and mix until combined, then mix in lemon juice until well combined and smooth. Remove springform pan with prepared crust from the refrigerator, pour in filling, and bake for 60 minutes, then turn oven off and allow to fully cool in the oven, with the oven door ajar. 

Step 4
When close to serving, prepare the meringue. In a heavy saucepan, heat sugar, water, and glucose syrup (or honey) over medium heat until dissolved, then bring to a boil. Once boiling, remove from heat.

Step 5
In a large bowl or stand mixer, whisk egg whites until just frothy. Mixing constantly, pour sugar mixture into egg whites in a thin stream. Continue mixing until meringue is thick and glossy.

Step 6 
Transfer meringue to a piping bag and pipe over cheesecake to create tall peaks. Use a kitchen blowtorch to brown meringue. Serve immediately. 


Preparation: 30 mins + 60 mins cooking
Serves: 8
Difficulty: Easy

8-9oz digestive biscuits or graham crackers   
10 1/2 TBSP butter, melted  
1/2 tsp dried lavender flowers   
1/3 cup hazelnut meal or hazelnut flour   
4-6 TBSP lemon curd  
2 1/4 cups cream cheese, softened  
2/3 cup superfine sugar    
3 large eggs, at room temperature
2 TBSP heavy cream   
2 tsp Taylor & Colledge Vanilla Bean Paste  
2 tsp natural lemon extract    
1/4 cup lemon juice                ­­­  
2/3  cup superfine sugar   
1/4 cup glucose syrup or honey     
1/3 cup water                 ­­­  
3 large egg whites