This is my version of Bomb Alaska for the winter. The burned meringue is hiding a creamy baked cheesecake and a generous layer of homemade lemon curd. This dessert strikes a perfect flavor balance between sweet and tangy with different textures ranging from creamy to crispy.
The main element of this dessert is the cheesecake which is an all season dessert for me. I love to top the cheesecake with seasonal fruits or berries. Sometimes I like to have it plain or with maple syrup. But my latest addiction is lemon curd. I love how the lemon curd cuts through the creamy richness of the cheesecake. So I decided to use the combination for this dessert.
You can find my lemon curd and Italian meringue recipes on this blog. Always use freshly squeezed lemon juice for best results when making lemon curd. And you can make lemon curd ahead of time. They keep well in the refrigerator for up to a week or more if you bottle it properly. I always have a jar or two of lemon curd in my fridge. I think it is a good way to use up lemons when they are in abundance.
The Italian meringue, even though made out of a lot of sugar, is not over powering at all. Instead it balances the textures of a dessert. In this dessert this is also the sweet element. A thick meringue coating is used here to cover the entire cheesecake while the generous layer of tangy lemon curd cuts through the sweetness perfectly, making you want to go for more.
Cheesecake needless to say is creamy and cheesy which is very neutral so you can pair it with other flavors as you wish. This is a simple cheesecake with just cream cheese, eggs and sugar. But I have made the biscuit base a little bit thicker than I usually would. Because I needed a lot of crunch to balance out all the soft textures piled on top of each other. And an extra pinch of salt in the biscuit crumb, which will enhance it’s flavor even more.
The meringue recipe makes about a two cups which is a little too much for this dessert. But the leftover can be used to make meringue kisses. Just pipe small dollops and bake for about 2 hours at a law temperature (150 °C) until crispy and lightly browned. These crispy meringues are perfect to be served with tea or coffee or served as a separate dessert, paired with some cream and berries.
This dessert is best eaten on the same day of making as the meringue will not last long and cannot be refrigerated. Also once sliced, the lemon curd will start oozing. This is why I make a small cheesecake so this could be finished in one sitting. Perfect for a group of 4 – 6 people. For a larger group, you can double this recipe without a problem.
Try this out when you want to please a crowd next time. It will definitely be a show stopper !