Lemon Meringue Cheesecake

This mouthwatering lemon meringue cheesecake is a wonderful combination of two popular desserts, zesty lemon meringue pie and creamy, rich cheesecake. It’s a make-ahead dessert you can prepare in advance and forget about until it’s time to serve up dessert.

This is a bold-flavored dish that’s made in layers: first, you have a crumbly graham cracker crust and then there’s a smooth and luscious cheesecake filling. 

Next up is a sweet lemon curd layer and then the whole dessert is topped off with toasted meringue for a beautiful blend of flavors and textures in every delicious mouthful.

Why You’ll Love Lemon Meringue Cheesecake

This gorgeous lemon meringue cheesecake is the ideal dessert if you want to whip up something sweet, tangy, and creamy. 

The crisp crust, creamy lemon filling, zingy lemon curd topping, and sweet meringue topping make a wonderful dessert if you want to enjoy something rich and indulgent or if you’re celebrating a special occasion. 

Although it’s an impressive-looking dessert, it’s surprisingly simple to put together and the amazing flavors speak for themselves.

Ingredients

Cheesecake Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Lemon Curd:

• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 3/4 cup granulated sugar
• 3 egg yolks
• 4 tablespoons unsalted butter

Meringue Topping:

• 3 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Whisk
• Spatula
• Saucepan
• Baking sheet
• Blowtorch or oven broiler

How To Make Lemon Meringue Cheesecake

Step 1: Make the Crust

• Set the oven to 325°F (163°C).
• Put graham cracker crumbs, sugar, and melted butter in a bowl.
• Sprinkle the mixture into the bottom of a 9-inch springform pan.
• Bake for 10 minutes and let it cool.

Step 2: Prepare the Cheesecake Filling

• Mix the cream cheese and sugar until fluffy.
• Mix in the eggs one at a time.
• Add sour cream, vanilla, lemon juice, and zest and mix well.
• Layer the batter over the crust and spread it out.
• Bake for 40-45 minutes or until slightly jiggly in the middle.
• Cool and refrigerate for at least 4 hours.

Step 3: Make the Lemon Curd

• Mix lemon juice, zest, sugar, and egg yolks in a pan.
• Stir frequently on medium-low heat until thickened (about 5 minutes).
• Let cool and whisk in butter.
• Let the curd cool, and place it on the chilled cheesecake.

Step 4: Make the Meringue Topping

• Whip egg whites and cream of tartar to soft peaks.
• Add sugar one at a time and beat until stiff peaks appear.
• Spread the meringue on top of the lemon curd and decorate with peaks.
• Cook meringue in the kitchen torch or under the broiler for 1 to 2 minutes.

How to Store Lemon Meringue Cheesecake

With a recipe this delicious, leftovers are unlikely, but if you do have some, they will keep for up to 5 days in an airtight container in the fridge. 

Another option is freezing but, if you want to freeze slices of this cheesecake, don’t add the meringue topping until you’ve thawed it out. Lemon meringue cheesecake will keep for up to 3 months in the freezer. When you’re ready to tuck in, defrost it overnight in the fridge and then add the meringue topping.

Recipe Tips for Success

• A kitchen torch is best for toasting the meringue layer but if you don’t have one you can use the broiler (keep an eye on it – the meringue can go from toasted to burned in seconds!)
• Bake the cheesecake in a water bath to stop the top from cracking.
• Dip a sharp knife in hot water to cut the cleanest slices.
• Chill the cheesecake overnight for the best texture and flavor.

What to Serve with Lemon Meringue Cheesecake

A cup of coffee or tea is perfect paired with lemon meringue cheesecake. You could also serve it alongside a fresh fruit salad or berry compote to add a little tartness to the flavor. 

If you’re serving this cheesecake after dinner, consider something light such as Shrimp Scampi Fritta.

Frequently Asked Questions

Will bottled lemon juice work in place of fresh?

You can use bottled, although for the best flavor you can’t beat fresh.

Can I make this cheesecake in advance?

Since it’s best if chilled overnight, this is fine. Make it up to two days ahead and keep it refrigerated until it’s time for dessert.

What’s the best way to store any leftovers?

Keep the leftovers in an airtight container in the fridge and eat within 5 days.

Can I make mini cheesecakes instead of one big one?

Use a muffin tin for mini cheesecakes and check for doneness after 18 minutes.

Conclusion

This show-stopping lemon meringue cheesecake combines rich, creamy cheesecake filling, tangy lemon curd and toasted meringue, all nestled in a graham cracker crust, for amazing results. 

The recipe is straightforward to make, with a little patience, and you and your dinner guests will be rewarded with one of the most delicious cheesecakes you ever tasted!

Lemon Meringue Cheesecake

Recipe by JuliaCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

55

minutes

Calories

400

kcal

Total time

5

hours 

A creamy and tangy lemon meringue cheesecake with a crunchy graham cracker crust, smooth cheesecake filling, zesty lemon curd, and fluffy toasted meringue topping. Perfect for special occasions or an indulgent treat.

Ingredients

• Cheesecake Crust

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• Cheesecake Filling

• 16 oz cream cheese, softened

• 3/4 cup granulated sugar

• 2 eggs

• 1/4 cup sour cream

• 1 teaspoon vanilla extract

• 2 tablespoons lemon juice

• 1 tablespoon lemon zest

• Lemon Curd

• 1/2 cup lemon juice

• 1 tablespoon lemon zest

• 3/4 cup granulated sugar

• 3 egg yolks

• 4 tablespoons unsalted butter

• Meringue Topping:

• 3 egg whites

• 1/2 teaspoon cream of tartar

• 1/2 cup granulated sugar

Directions

• Step 1: Make the Crust
• Set the oven to 325°F (163°C).
• Put graham cracker crumbs, sugar, and melted butter in a bowl.
• Sprinkle the mixture into the bottom of a 9-inch springform pan.
• Bake for 10 minutes and let it cool.
• Step 2: Prepare the Cheesecake Filling
• Mix the cream cheese and sugar until fluffy.
• Mix in the eggs one at a time.
• Add sour cream, vanilla, lemon juice, and zest and mix well.
• Layer the batter over the crust and spread it out.
• Bake for 40-45 minutes or until slightly jiggly in the middle.
• Cool and refrigerate for at least 4 hours.
• Step 3: Make the Lemon Curd
• Mix lemon juice, zest, sugar, and egg yolks in a pan.
• Stir frequently on medium-low heat until thickened (about 5 minutes).
• Let cool and whisk in butter.
• Let the curd cool, and place it on the chilled cheesecake.
• Step 4: Make the Meringue Topping
• Whip egg whites and cream of tartar to soft peaks.
• Add sugar one at a time and beat until stiff peaks appear.
• Spread the meringue on top of the lemon curd and decorate with peaks.
• Cook meringue in the kitchen torch or under the broiler for 1 to 2 minutes.

Notes

• A kitchen torch is best for toasting the meringue layer but if you don’t have one you can use the broiler (keep an eye on it – the meringue can go from toasted to burned in seconds!)
• Bake the cheesecake in a water bath to stop the top from cracking.
• Dip a sharp knife in hot water to cut the cleanest slices.
• Chill the cheesecake overnight for the best texture and flavor.