Name: Lemon Meringue Cheesecake
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 7 h
Cuisine: American
Ingredients: Graham Cracker Crumbs: 1 ½ cups – Crunchy, buttery crust base; Granulated Sugar: 2 tablespoons (crust) + ¾ cup (cheesecake) + ½ cup (curd) + ½ cup (meringue) – Sweetens all layers; Unsalted Butter: 5 tablespoons (crust) + 4 tablespoons (curd) – Rich flavor and binding; Cream Cheese: 24 oz – Silky cheesecake foundation; Eggs: 3 (cheesecake) – Create structure and smoothness; Sour Cream: ½ cup – Adds tang and texture to cheesecake; Lemon Juice: ¼ cup (cheesecake) + ½ cup (curd) – Brings bright citrus flavor; Lemon Zest: 1 tablespoon (cheesecake) + 1 teaspoon (curd) – Intensifies lemon aroma; Vanilla Extract: 1 teaspoon (cheesecake) + ½ teaspoon (meringue) – Warm balance to tart lemon; Egg Yolks: 4 – Rich and thickening base for lemon curd; Egg Whites: 4 – Fluffy meringue topping; Cream of Tartar: ¼ teaspoon – Helps meringue hold its peaks

Lemon Meringue Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Meringue Cheesecake blends the creamy richness of classic cheesecake with vibrant lemon curd and a cloud-like toasted meringue. A bright, showstopping dessert that’s sweet, tangy, and irresistibly smooth.

Author: Ava DiMio
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Total Time: 7 hours
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Graham Cracker Crumbs: 1 ½ cups – Crunchy, buttery crust base
Granulated Sugar: 2 tablespoons (crust) + ¾ cup (cheesecake) + ½ cup (curd) + ½ cup (meringue) – Sweetens all layers
Unsalted Butter: 5 tablespoons (crust) + 4 tablespoons (curd) – Rich flavor and binding
Cream Cheese: 24 oz – Silky cheesecake foundation
Eggs: 3 (cheesecake) – Create structure and smoothness
Sour Cream: ½ cup – Adds tang and texture to cheesecake
Lemon Juice: ¼ cup (cheesecake) + ½ cup (curd) – Brings bright citrus flavor
Lemon Zest: 1 tablespoon (cheesecake) + 1 teaspoon (curd) – Intensifies lemon aroma
Vanilla Extract: 1 teaspoon (cheesecake) + ½ teaspoon (meringue) – Warm balance to tart lemon
Egg Yolks: 4 – Rich and thickening base for lemon curd
Egg Whites: 4 – Fluffy meringue topping
Cream of Tartar: ¼ teaspoon – Helps meringue hold its peaks

Cook Mode Prevent your screen from going dark

Instructions

Preheat Your Equipment: Preheat oven to 325°F. Line and grease a 9-inch springform pan.
Combine Ingredients: Mix graham crumbs, sugar, and butter. Press and bake for 10 minutes. Beat cheesecake ingredients until smooth and pour over cooled crust.
Prepare Your Cooking Vessel: Wrap springform pan in foil and place in a hot water bath.
Assemble the Dish: Bake cheesecake 55–65 minutes. Cool in oven, then refrigerate 4 hours or overnight.
Cook to Perfection: Make lemon curd by whisking yolks, sugar, juice, and zest. Cook until thickened. Stir in butter and cool, then spread over chilled cheesecake.
Finishing Touches: Beat egg whites with cream of tartar. Add sugar and whip to stiff peaks. Spread or pipe on top. Torch or broil until golden.
Serve and Enjoy: Chill briefly to set. Slice with a hot knife and serve cold.

Notes

Use room temperature ingredients for a smooth cheesecake
Chill fully between layers to avoid mixing textures
Store covered to prevent meringue weeping

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 34g
Sodium: 210mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 7g
Cholesterol: 140mg

Find it online: https://dishmio.com/lemon-meringue-cheesecake/