Lemon Meringue Cheesecake

Bright, silky, and unapologetically indulgent—Lemon Meringue Cheesecake is the kind of dessert that commands attention. With its buttery graham cracker crust, smooth and tangy lemon cheesecake layer, vibrant lemon curd, and pillowy toasted meringue, each slice delivers a cascade of textures and a refreshing citrus zing. It’s a showstopping finale to any meal that balances richness and lightness with perfection.

Behind the Recipe

This cheesecake was born from a craving for something both classic and extraordinary. I had leftover lemon curd from a tart and a cheesecake chilling in the fridge. With a little kitchen alchemy, I combined the two and topped it with a cloud of meringue. The first bite was a revelation—silky, tart, and sweet, with the kind of melt-in-your-mouth magic that makes you close your eyes in bliss. It’s now one of my most requested desserts.

Recipe Origin or Trivia

Lemon meringue pie is a beloved dessert dating back to 18th-century Europe, while cheesecake traces its roots to ancient Greece. The fusion of these two icons is a more modern twist, combining American cheesecake tradition with the vibrant, airy elements of lemon meringue. It’s a dessert that feels both nostalgic and new, making it a favorite on dinner tables and bakery displays alike.

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Why You’ll Love Lemon Meringue Cheesecake

This dessert has layers of love and flavor. Here’s why it’s a keeper:

Versatile: Suitable for holidays, birthdays, or sunny weekends.

Budget-Friendly: Uses simple ingredients for gourmet results.

Quick and Easy: Though it looks fancy, each step is straightforward.

Customizable: Play with crusts, citrus, or meringue styles.

Crowd-Pleasing: The tart-sweet combo is universally loved.

Make-Ahead Friendly: Best when chilled overnight.

Great for Leftovers: Holds well for days without losing texture.

Chef’s Pro Tips for Perfect Results

To achieve bakery-level beauty and flavor, keep these tips in mind:

• Use room temperature ingredients for smooth blending.
• Don’t overbeat the cheesecake batter to prevent cracks.
• Chill completely before adding curd or meringue for clean layers.
• Use a kitchen torch to toast the meringue for drama and depth.
• Slice with a hot, clean knife for perfect presentation.

Kitchen Tools You’ll Need

These basic tools make the process a breeze:

Springform Pan (9-inch): Essential for a clean cheesecake release.
Mixing Bowls: For cheesecake, curd, and meringue components.
Hand or Stand Mixer: Helps whip meringue to perfect peaks.
Saucepan: For making homemade lemon curd.
Whisk & Spatula: For gentle mixing.
Blowtorch (optional): For that signature toasted finish.

Ingredients in Lemon Meringue Cheesecake

Every layer adds a distinct role—let’s break it down:

Graham Cracker Crust:
Graham Cracker Crumbs: 1 ½ cups – Crunchy, sweet base.
Granulated Sugar: 2 tablespoons – Sweetens the crust.
Unsalted Butter: 5 tablespoons, melted – Binds and adds richness.

Lemon Cheesecake Layer:
Cream Cheese: 24 oz – Smooth, creamy base.
Granulated Sugar: ¾ cup – Sweetens and balances tartness.
Eggs: 3 – Provide structure and silkiness.
Sour Cream: ½ cup – Adds tang and softness.
Lemon Juice: ¼ cup – Bright, zesty citrus flavor.
Lemon Zest: 1 tablespoon – Intensifies the lemon aroma.
Vanilla Extract: 1 teaspoon – Balances citrus with warmth.

Lemon Curd Layer:
Egg Yolks: 4 – Rich, creamy thickener.
Granulated Sugar: ½ cup – Sweetens and stabilizes.
Lemon Juice: ½ cup – Fresh and tart.
Lemon Zest: 1 teaspoon – Adds fragrance.
Butter: 4 tablespoons – Adds glossy richness.

Meringue Topping:
Egg Whites: 4 – Whip into peaks for the top layer.
Granulated Sugar: ½ cup – Stabilizes and sweetens.
Cream of Tartar: ¼ teaspoon – Helps meringue hold its shape.
Vanilla Extract: ½ teaspoon – Optional, for added aroma.

Ingredient Substitutions

Make it your own with these swaps:

Graham Crackers: Use vanilla wafers or digestive biscuits.
Sour Cream: Substitute with Greek yogurt.
Lemon Juice: Try lime or orange juice for variation.
Butter: Plant-based butter works for dairy-free crust and curd.

Ingredient Spotlight

Lemon Juice: The heartbeat of this dessert—bright, acidic, and refreshing, it defines both the curd and cheesecake layers.
Meringue: A light and fluffy topping that adds sweetness and flair while balancing the tart lemon beneath.

Instructions for Making Lemon Meringue Cheesecake

This recipe comes together in three delicious phases. Let’s dive in:

1. Preheat Your Equipment:
   Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and grease sides.
2. Combine Ingredients:
   Crust: Mix graham crumbs, sugar, and melted butter. Press into pan bottom and bake for 10 minutes. Let cool.
   Cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla. Pour over crust.
3. Prepare Your Cooking Vessel:
   Wrap pan in foil and place in a larger pan. Fill outer pan with hot water for a gentle bake.
4. Assemble the Dish:
   Bake cheesecake at 325°F for 55–65 minutes until edges are set and center slightly jiggles. Cool in oven for 1 hour with door cracked. Chill at least 4 hours.
5. Cook to Perfection:
   Lemon Curd: In a saucepan, whisk yolks, sugar, juice, and zest. Cook on low, stirring constantly until thick. Remove from heat, stir in butter, and cool. Spread over chilled cheesecake.
6. Finishing Touches:
   Meringue: Beat egg whites with cream of tartar until frothy. Add sugar gradually and whip to stiff peaks. Spread or pipe on top of curd. Toast with blowtorch or bake at 400°F for 5 minutes until golden.
7. Serve and Enjoy:
   Chill again briefly to set. Slice with hot knife and serve cold with fresh berries or lemon zest.

Texture & Flavor Secrets

This dessert is all about contrast—creamy cheesecake, vibrant lemon curd, and fluffy meringue all atop a buttery crunch. The tang of lemon cuts the richness perfectly, while the meringue adds a light, airy finish.

Cooking Tips & Tricks

• Use a thermometer for cheesecake doneness (150°F center).
• Make lemon curd a day ahead for easy assembly.
• Whip meringue just before topping to maintain peaks.

What to Avoid

• Don’t overbake the cheesecake—it will crack and dry out.
• Avoid adding warm curd to warm cheesecake—it will slide.
• Never refrigerate meringue-topped cheesecake uncovered—it weeps.

Nutrition Facts

Servings: 12
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Total Time: 7 hours (includes chilling)

Make-Ahead and Storage Tips

Make this dessert a day ahead to allow full chilling. The cheesecake and curd can be prepped in advance, with meringue added the day of serving. Store covered in the fridge for up to 4 days. Freeze the cheesecake (without meringue) for up to a month.

How to Serve Lemon Meringue Cheesecake

Serve chilled with a garnish of lemon zest, fresh mint, or a dusting of powdered sugar. Pair with a light herbal tea or prosecco for an elegant finish.

Creative Leftover Transformations

• Make cheesecake bars by slicing leftovers into squares.
• Blend into milkshakes for a lemon cheesecake shake.
• Crumble into a trifle with whipped cream and berries.

Additional Tips

• Add a pinch of salt to the meringue for flavor balance.
• Use a sugar rimmed plate for extra flair.
• Pipe meringue in rosettes for a bakery-style finish.

Make It a Showstopper

Top with candied lemon slices or edible flowers. Use a piping bag to swirl meringue into waves or rosettes. Serve on a marble platter for that elegant patisserie look.

Variations to Try

• Lime Meringue Cheesecake: Swap all lemon components for lime.
• Meringue Kiss Topping: Pipe mini kisses and toast separately, then place atop cheesecake.
• Cookie Crust: Use shortbread or lemon cookies instead of graham.
• Lemon Lavender Cheesecake: Add lavender extract to the curd or cheesecake.
• No-Bake Version: Use gelatin and chill all layers instead of baking.

FAQ’s

Q1: Can I make this cheesecake without a water bath?

Yes, but the texture may be slightly denser and cracks more likely.

Q2: How do I know if my meringue is whipped enough?

It should form glossy, stiff peaks that don’t droop when lifted.

Q3: Can I use store-bought lemon curd?

Yes, but homemade gives you better control and freshness.

Q4: Can I skip the meringue?

Absolutely. It’s still delicious with just lemon curd on top.

Q5: Is this cheesecake gluten-free?

Use gluten-free cookies for the crust to make it gluten-free.

Q6: How long does meringue last in the fridge?

Up to 2 days, though it’s best the day it’s made.

Q7: What’s the best way to toast meringue?

A kitchen torch gives best control. Oven broil also works—watch closely!

Q8: Can I freeze the whole cheesecake?

Yes, without meringue. Add meringue fresh after thawing.

Q9: Why did my meringue weep?

It likely wasn’t whipped enough or was refrigerated uncovered.

Q10: Can I add food coloring to the meringue?

Yes! A drop or two of yellow can enhance presentation.

Conclusion

Lemon Meringue Cheesecake is a dessert dream come true—bright, creamy, and crowned with golden clouds of meringue. Each layer brings its own delight, from buttery crunch to zesty curd to melt-in-your-mouth topping. Trust me, it’s worth every bite.

Watch How To Make Lemon Meringue Cheesecake