Indulge in the Ultimate Lemon Meringue Cheesecake Delight!

Lemon Meringue Cheesecake: A Perfect Harmony of Sweet & Tangy!

Lemon Meringue Cheesecake is an absolute must-try if you’re looking for a dessert that strikes the perfect balance between rich, creamy, and refreshingly tangy. This indulgent treat layers a buttery graham cracker crust with a smooth and luscious cheesecake filling, all topped with a bright, citrusy lemon curd and a cloud-like toasted meringue.

Every bite is a blend of textures—crisp and buttery at the base, velvety and creamy in the middle, and delicately airy on top. The fresh lemon zest and juice infuse the cheesecake with a vibrant, tangy contrast to its sweet, creamy body. Plus, thanks to the addition of sour cream, this cheesecake stays beautifully smooth and stable, avoiding the common pitfalls of cracking or sinking.

Golden brown edges, a silky interior, and that stunning toasted meringue finish make this dessert as visually stunning as delicious. Whether serving it on a special occasion or simply indulging in a weekend baking project, this Lemon Meringue Cheesecake is bound to impress.

Why You’ll Love This Recipe

This recipe is the perfect fusion of classic cheesecake and the zesty punch of lemon meringue pie. The buttery graham cracker crust provides a rich foundation, while the cheesecake is ultra-creamy and infused with a fresh citrus zing. The silky lemon curd layer intensifies the flavor, making every forkful burst with brightness.

The crowning glory? A billowy, toasted meringue that adds a delicate sweetness and lightness, melting in your mouth with every bite. Whether you’re a fan of cheesecake, lemon desserts, or both, this is a must-bake. Plus, it’s visually stunning—perfect for impressing guests at any gathering.

Ingredients

Crust:

• 2 cups shortbread cookie crumbs
• 2 ¼ cups (280g) graham cracker crumbs
• ¼ cup melted butter (salted butter works best)

Cheesecake Filling:

• 32 oz (907g) full-fat cream cheese, softened
• 240g sour cream
• 135g sugar
• 4 large eggs
• 4 large egg yolks
• 1 ½ tbsp vanilla extract
• 120g fresh lemon juice

Lemon Curd Topping:

• 120g fresh lemon juice
• 1 tbsp cornstarch
• Pinch of salt
• 1 tsp vanilla extract
• 56g unsalted butter

Meringue Topping:

• 4 large egg whites
• ½ tsp cream of tartar (optional)
• 100g sugar
• Optional: Yellow food coloring

Final Touches:

• Lemon zest (from 1 medium lemon)

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the Graham cracker crumbs and melted butter. Stir until the mixture has a sandy, even texture.
3. Press the crust mixture firmly into a springform pan lined with parchment paper.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, use an electric mixer to beat the cream cheese, sugar, and sour cream until smooth and fluffy.
2. Add the eggs and egg yolks one at a time, mixing after each addition.
3. Pour in the vanilla extract and fresh lemon juice, mixing until fully incorporated.
4. Scrape down the sides of the bowl to ensure a smooth, even batter.

Step 3: Bake the Cheesecake

1. Pour the cheesecake batter over the cooled crust.
2. Place the springform pan into a larger baking dish and fill the outer dish with hot water (water bath method) to prevent cracks.
3. Bake at 325°F (163°C) for 80 minutes, or until the edges are set but the center still has a slight jiggle.
4. Remove from the oven and let cool at room temperature for 2 hours before refrigerating overnight.

Step 4: Prepare the Lemon Curd Topping

1. Whisk together the lemon juice, cornstarch, sugar, and salt in a small saucepan over medium heat.
2. Stir continuously until the mixture thickens, then remove from heat.
3. Add the vanilla extract and butter, stirring until smooth.
4. Allow the lemon curd to cool before spreading it over the chilled cheesecake.

Step 5: Make the Meringue Topping

1. In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form.
2. Gradually add sugar, beating until stiff, glossy peaks appear.
3. (Optional) Add a drop of yellow food coloring for a vibrant look.

Step 6: Assemble & Toast

1. Gently spread the meringue over the chilled lemon curd, creating decorative peaks.
2. Use a kitchen blowtorch to toast the meringue until golden brown.
   • If you don’t have a torch, place the cheesecake under the broiler for 1-2 minutes, watching closely to prevent burning.
3. Garnish with lemon zest and serve!

Storage Tips

• Refrigeration: Store the cheesecake in an airtight container for up to 5 days.
• Freezing: For more extended storage, freeze without the meringue topping. Wrap tightly in plastic wrap and aluminum foil, then store for up to 3 months. Thaw in the refrigerator overnight before serving.

Final Thoughts

Lemon Meringue Cheesecake is the ultimate showstopper dessert, blending smooth, tangy, and sweet flavors into one irresistible bite. The combination of textures—from the buttery crust to the creamy cheesecake and the airy, toasted meringue—makes this dessert unforgettable.

Whether baking for a holiday, a dinner party, or just because you love a good cheesecake, this recipe is bound to be a crowd-pleaser. Once you take that first bite, you’ll see why it’s worth every step!

Lemon Meringue Cheesecake: (FAQs)  

1. How do I prevent my cheesecake from cracking?

Cracks in cheesecake usually occur due to overbaking or rapid temperature changes. To prevent this:

• Use a water bath to maintain even moisture while baking.
• Avoid overmixing the batter, as too much air can cause cracks when cooling.
• Let the cheesecake cool gradually by turning off the oven and leaving the door open for about an hour before transferring it to the fridge.

2. Can I make this cheesecake ahead of time?

Yes! This cheesecake tastes better after it has had time to set. You can make it 1-2 days in advance and store it in the refrigerator. Add the meringue topping and toast it before serving for the freshest taste and texture.

3. What can I use instead of a kitchen torch for toasting the meringue?

If you don’t have a torch, you can toast the meringue using your oven’s broiler:

• Set the broiler to high and place the cheesecake on the middle rack.
• Watch it closely and broil for 1-2 minutes until the meringue turns golden brown.
• Be careful not to overdo it, as the meringue can burn quickly!

4. Can I use store-bought lemon curd instead of making my own?

Absolutely! If you’re short on time, high-quality store-bought lemon curd works fine. Ensure it has a good balance of tartness and sweetness for the best flavor.

5. How should I store leftover cheesecake?

• Refrigeration: Keep the cheesecake in an airtight container for up to 5 days.
• Freezing: If you need to store it longer, freeze the cheesecake without the meringue topping. Wrap it tightly in plastic wrap and aluminum foil, then store for up to 3 months. Thaw in the fridge overnight before serving.

Lemon Meringue Cheesecake

Alisha

The Lemon Meringue Cheesecake combines a buttery graham cracker crust, creamy filling, tangy lemon curd, and toasted meringue for a perfectly balanced, indulgent dessert. Its smooth texture and vibrant flavors make it an impressive treat for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 22 people

Calories 5103 kcal

Equipment

• Springform pan
• Parchment paper
• Electric mixer
• Oven
• Water bath (for cheesecake baking)
• Mixing bowls.
• Whisk or hand mixer (for meringue)
• Blowtorch (for toasting the meringue)

Ingredients

  

• Crust Ingredients:
• 2 cups shortbread cookie crumbs
• 2 ¼ cups graham cracker crumbs 280g
• ¼ cup melted butter salted butter works best
• Cheesecake Filling Ingredients:
• 32 oz full-fat cream cheese or 907g
• 240 g sour cream
• 135 g sugar
• 4 large eggs
• 4 large egg yolks
• 1 ½ tbsp vanilla extract
• 120 g fresh lemon juice
• Lemon Curd Topping Ingredients:
• 120 g lemon juice
• 1 tbsp cornstarch
• Pinch of salt
• 1 tsp vanilla extract
• 56 g unsalted butter
• Meringue Topping Ingredients:
• 4 large egg whites
• ½ tsp cream of tartar optional
• Optional: Yellow food color
• Final Touches:
• Lemon zest from 1 medium lemon

Instructions

 

• Crust Prep
• Mix graham crumbs & melted butter, press into a parchment-lined springform pan.
• Bake at 325°F for 10 mins, then cool.
• Cheesecake Filling
• Beat cream cheese, sugar, and cream until smooth.
• Add eggs, yolks, vanilla, and lemon juice. Pour into crust.
• Bake Cheesecake
• Bake in water bath at 325°F for 80 mins, leaving a jiggle in the center.
• Cool to room temp, then refrigerate overnight.
• Meringue Topping
• Beat egg whites with sugar and cream of tartar to stiff peaks.
• Spread lemon curd on chilled cheesecake, then top with meringue.
• Assemble
• Shape meringue into a dome, torch until golden.
• Cool and garnish with berries or lemon syrup.
• Storage
• Keep refrigerated until serving.

Notes

Make sure to refrigerate the cheesecake overnight for the best results.
The meringue should be toasted lightly with a blowtorch to get the perfect golden finish.

Nutritional Value (approximation per serving):

Calories: 425
Fat: 30g
Carbohydrates: 34g
Protein: 7g
Sugar: 23g
Fiber: 1g

Keyword Lemon Meringue Cheesecake