Description
Lemon Meringue Cheesecake is the perfect combination of creamy cheesecake, bright lemon curd, and fluffy toasted meringue. Each layer adds its own texture and flavor, creating a dessert that’s refreshing, rich, and visually stunning.
Introduction
This Lemon Meringue Cheesecake is a dream come true for dessert lovers who crave elegance without sacrificing comfort. The smooth cheesecake base blends beautifully with the tangy lemon curd, while the meringue topping adds a light and airy finish. If you love classic lemon meringue pie or traditional cheesecake, this recipe brings the best of both worlds together in one unforgettable dessert.
Why You’ll Love This Recipe
Bright, fresh lemon flavor in every bite
Creamy, velvety cheesecake layer
Buttery graham cracker crust
Light and fluffy toasted meringue topping
Perfect for holidays, celebrations, or special desserts
Make-ahead friendly for stress-free entertaining
Ingredients
For the Crust
1½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
¼ cup sour cream
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Curd
½ cup fresh lemon juice
1 tablespoon lemon zest
½ cup granulated sugar
3 large egg yolks
4 tablespoons unsalted butter, cubed
For the Meringue
4 large egg whites
½ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
Instructions
Step 1: Make the Crust
Preheat the oven to 325°F (163°C).
Mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Filling
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each.
Stir in sour cream, lemon juice, zest, and vanilla until fully incorporated.
Pour over the cooled crust.
Bake for 55–65 minutes, until the edges are set and the center jiggles slightly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 3: Make the Lemon Curd
Whisk lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat.
Cook while stirring constantly until the mixture thickens, about 8–10 minutes.
Remove from heat and stir in the cubed butter until smooth.
Let the curd cool completely before spreading it over the cheesecake.
Step 4: Prepare the Meringue
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, one tablespoon at a time, until glossy stiff peaks form.
Mix in vanilla extract.
Step 5: Assemble and Toast
Spread the cooled lemon curd evenly over the cheesecake.
Top with the meringue, creating swirls and peaks.
Toast using a kitchen torch until golden brown, or broil for 1–2 minutes while watching closely.
Step 6: Chill and Serve
Refrigerate the assembled cheesecake for at least 4 hours or overnight to fully set.
Remove the springform pan ring, slice, and enjoy the balance of tangy, creamy, and sweet flavors.
Variations
Orange twist: Use orange juice and zest instead of lemon
Berry layer: Add a thin layer of raspberry jam under the lemon curd
Gingersnap crust: Replace graham crackers with crushed gingersnaps
Light version: Use Greek yogurt in place of sour cream
Tips for the Best Results
Ensure all ingredients are room temperature for smooth mixing
Avoid overbeating the eggs to prevent cracks
Cool the cheesecake slowly inside the oven to maintain a smooth top
Make the cheesecake and lemon curd the day before for convenience
Add the meringue just before serving for best texture
Storage Tips
Refrigerate the cheesecake (without meringue) up to 4 days.
Once topped with meringue, store covered for up to 2 days.
Freeze the cheesecake base (without curd or meringue) for up to 2 months. Thaw overnight before assembling.
Serving Suggestions
Serve chilled with fresh berries
Pair with tea, coffee, or sparkling water
Add an extra drizzle of lemon curd on top for more brightness
FAQs
Can I use store-bought lemon curd?
Yes, but homemade gives fresher, brighter flavor.
Does the meringue weep in the fridge?
It can over time. To avoid this, add the meringue the day you plan to serve it.
Can I make this without a torch?
Absolutely. Broil the meringue for 1–2 minutes, watching closely to prevent burning.
Conclusion
This Lemon Meringue Cheesecake brings together the timeless charm of lemon meringue pie with the creamy decadence of cheesecake. Every forkful delivers vibrant citrus flavor, luxurious texture, and a stunning presentation worthy of any celebration. Whether you’re making it for guests or treating yourself, this dessert is guaranteed to impress. Enjoy every bright, tangy, creamy bite!