INGREDIENTS
2 tbsp
lemon zest (about 3 lemons)
1/2 cup
lemon juice (about 4 lemons - zest the 4th and save for the cheesecake)
3
Lrg eggs
3
Lrg egg yolks
3/4 cup
granulated sugar
1/2 cup
butter (cold and cut into cubes)
2 tbsp
heavy whipping cream
salt
1 1/2 cups
lemon cookie crumbs
3 tbsp
granulated sugar
6 tbsp
butter (melted)
1 tbsp
lemon zest (about 2 lemons)
2 tbsp
lemon juice (about 1 lemon)
1 cup
granulated sugar (separated)
2
lbs cream cheese (room temperature)
2 tsp
vanilla extract
2
Lrg eggs (room temperature)
1
Lrg egg yolk (room temperature)
4
Lrg egg whites
3/4 cup
granulated sugar
6 tbsp
light corn syrup
1/2 tsp
vanilla