When I want a dessert that’s both elegant and bursting with bright citrus flavor, I make this lemon meringue cheesecake. It’s the perfect mash-up of a rich, creamy cheesecake and the classic lemon meringue pie—with a buttery crust, luscious lemon curd, and a billowy toasted meringue topping. It’s a stunning centerpiece for any special occasion or dinner party.
Why You’ll Love This Recipe
I love this cheesecake because it blends sweet, tart, and creamy in every bite. The lemon curd adds a fresh, tangy contrast to the smooth cheesecake layer, while the light, fluffy meringue on top brings it all together. It’s baked with care, but every step is worth it—and the result is as beautiful as it is delicious. It’s one of those desserts I proudly serve when I really want to wow my guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Graham cracker crumbs or digestive biscuits
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Granulated sugar
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Melted butter
For the cheesecake layer:
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Cream cheese (softened)
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Granulated sugar
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Eggs
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Vanilla extract
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Sour cream or heavy cream
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Lemon zest
For the lemon curd:
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Egg yolks
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Granulated sugar
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Fresh lemon juice
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Lemon zest
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Butter
For the meringue topping:
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Egg whites
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Granulated sugar
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Cream of tartar or lemon juice
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Vanilla extract (optional)
Directions
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I preheat the oven to 325°F (160°C) and grease a springform pan.
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For the crust, I mix graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottom of the pan. I bake it for 10 minutes and set it aside.
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For the cheesecake filling, I beat cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla, lemon zest, and sour cream.
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I pour the filling over the crust and bake for 45–55 minutes, or until the center is just set. I turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour.
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While it cools, I make the lemon curd by whisking egg yolks, sugar, lemon juice, and zest over low heat until thick. I stir in butter until glossy and let it cool.
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Once the cheesecake is fully chilled, I spread the lemon curd over the top and refrigerate it for at least 4 hours or overnight.
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For the meringue, I beat egg whites with cream of tartar until frothy, then gradually add sugar until stiff peaks form.
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I pipe or spoon the meringue over the chilled cheesecake, then toast it with a kitchen torch or under a broiler briefly until golden.
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I serve it cold and slice with a hot knife for clean cuts.
Servings and timing
This recipe makes 10 to 12 slices.
Prep time is about 30 minutes, bake time is 55 minutes, plus cooling and chilling (at least 5 hours total). I usually make it a day ahead for the best texture.
Variations
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I sometimes use crushed shortbread cookies instead of graham crackers for the crust.
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For extra lemon flavor, I add lemon extract to the cheesecake layer.
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If I don’t want to make curd from scratch, I use store-bought lemon curd in a pinch.
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I’ve added a layer of raspberry or blueberry compote under the meringue for a fruity twist.
Storage/reheating
I store this cheesecake in the fridge, loosely covered, for up to 4 days. The meringue holds up best for the first 1–2 days. I don’t freeze it once assembled, but I’ve frozen the cheesecake (without the curd and meringue) successfully. I let it thaw in the fridge, then add toppings before serving.
FAQs
Can I make this without a water bath?
Yes, but I bake it low and slow and let it cool gradually to avoid cracking. A water bath helps with texture, but it’s not absolutely necessary.
Why does my meringue weep?
If sugar isn’t fully dissolved or if it’s overbaked, the meringue can weep. I make sure to beat it to stiff, glossy peaks and toast it gently.
Can I use bottled lemon juice?
I prefer fresh lemon juice—it gives the curd and cheesecake a brighter, more natural flavor.
What can I use instead of cream of tartar?
I use a few drops of lemon juice or white vinegar to stabilize the egg whites if I’m out of cream of tartar.
Is this dessert very sweet?
It’s sweet, but balanced by the tart lemon. I sometimes reduce the sugar slightly in the curd or meringue if I want it a little lighter.
Conclusion
Lemon meringue cheesecake is one of those desserts that looks and tastes like it came straight from a bakery. I love the layers of texture and flavor—crunchy crust, smooth cheesecake, tangy curd, and airy meringue. It’s a show-stopping treat that never fails to impress, and it’s one of my favorite ways to celebrate anything from birthdays to weekend dinners.
Print
Lemon Meringue Cheesecake: A Creamy, Tangy Showstopper Dessert
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: About 6.5 hours (including chilling)
- Yield: 10–12 servings
- Category: Dessert, Cheesecake
- Method: Baked
- Cuisine: American, Bakery-Inspired
- Diet: Vegetarian
Description
Lemon Meringue Cheesecake is a luscious layered dessert that combines creamy cheesecake, tangy lemon curd, and toasted meringue on a buttery graham cracker crust. This show-stopping treat delivers a perfect balance of sweet, tart, and creamy in every bite—ideal for holidays, birthdays, or dinner parties.
Ingredients
- For the crust:
- Graham cracker crumbs or digestive biscuits
- Granulated sugar
- Melted butter
- For the cheesecake layer:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream or heavy cream
- Lemon zest
- For the lemon curd:
- Egg yolks
- Granulated sugar
- Fresh lemon juice
- Lemon zest
- Butter
- For the meringue topping:
- Egg whites
- Granulated sugar
- Cream of tartar or lemon juice
- Vanilla extract (optional)
Instructions
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Preheat oven to 325°F (160°C). Grease a springform pan.
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Crust: Combine crushed graham crackers, sugar, and melted butter. Press into pan bottom. Bake for 10 minutes. Set aside.
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Cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla, lemon zest, and sour cream. Pour over crust.
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Bake for 45–55 minutes until center is just set. Turn off oven, crack door, and let cool inside for 1 hour.
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Lemon Curd: In a saucepan, whisk egg yolks, sugar, lemon juice, and zest. Cook on low heat until thickened. Stir in butter. Cool completely.
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Spread curd over fully cooled cheesecake. Refrigerate at least 4 hours or overnight.
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Meringue: Beat egg whites with cream of tartar until frothy. Gradually add sugar and beat to stiff, glossy peaks.
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Spoon or pipe meringue on top of chilled cake. Torch or broil briefly until golden.
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Serve cold. Slice with a hot knife for clean cuts.
Notes
- Use shortbread cookies for the crust for extra richness.
- Store-bought lemon curd can replace homemade in a pinch.
- Add raspberry compote between layers for a fruity twist.
- For stronger citrus flavor, add lemon extract to the cheesecake batter.
- Cheesecake base can be made and frozen without toppings for future use.
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