Name: Lemon Meringue Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 6 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tbsp unsalted butter, melted; 24 oz (3 packages) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1/4 cup lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 3 large egg yolks; 1/2 cup granulated sugar; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 4 tbsp unsalted butter, cut into cubes; 3 large egg whites; 1/4 tsp cream of tartar; 6 tbsp granulated sugar; 1/2 tsp vanilla extract

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A dreamy fusion of tangy lemon curd, rich cheesecake, and fluffy toasted meringue, this Lemon Meringue Cheesecake is a show-stopping dessert that’s bright, zesty, and irresistibly creamy. Perfect for spring gatherings, holidays, or when you want to impress with every slice.

Why You’ll Love This Recipe

This Lemon Meringue Cheesecake delivers the perfect balance of textures and flavors—crisp graham cracker crust, smooth and luscious cheesecake, a tangy burst of homemade lemon curd, and the dramatic finish of lightly toasted meringue. Whether you’re baking for a celebration or simply treating yourself, this dessert is sure to earn glowing reviews. It not only looks impressive but also boasts a satisfying blend of sweetness and citrus that elevates any occasion.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:
graham cracker crumbs
granulated sugar
unsalted butter, melted

For the cheesecake filling:
cream cheese, softened
granulated sugar
large eggs
sour cream
lemon juice
lemon zest
vanilla extract

For the lemon curd:
egg yolks
granulated sugar
fresh lemon juice
lemon zest
unsalted butter, cut into cubes

For the meringue:
egg whites
cream of tartar
granulated sugar
vanilla extract

directions

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes and set aside.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract.
Pour the cheesecake mixture over the crust and bake for 50–60 minutes, or until the center is set but still slightly jiggly.
Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
For the lemon curd, whisk together the egg yolks, sugar, lemon juice, and zest in a saucepan over medium heat until thickened, about 5–7 minutes.
Remove from heat and whisk in butter until smooth. Cool completely, then spread over the chilled cheesecake.
To make the meringue, beat the egg whites and cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form. Beat in vanilla extract.
Spread the meringue over the lemon curd layer. Toast with a kitchen torch or broil in the oven for 1–2 minutes until golden.
Chill for an additional hour before slicing and serving for clean, neat pieces.

Servings and timing

Servings: 12 slices
Prep Time: 30 minutes
Cooking Time: 1 hour
Chill Time: 5 hours
Total Time: 6 hours 30 minutes
Calories per serving: 430 kcal

Variations

Crust alternative: Use shortbread cookies or vanilla wafers instead of graham crackers for a different flavor profile.
Citrus twist: Replace lemon juice with lime or orange juice for a citrus variation.
Berry addition: Add a layer of fresh raspberries or a berry compote between the cheesecake and lemon curd.
No-bake option: Use a no-bake cheesecake filling and chill instead of baking—ideal for summer.
Mini cheesecakes: Make individual servings using a muffin tin and cupcake liners.

storage/reheating

Store leftover cheesecake in the refrigerator, covered, for up to 4 days. For best results, keep the meringue topping protected from moisture. To freeze, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight. Reheating is not necessary for this dessert; serve chilled for optimal texture and flavor.

FAQs

What is the best way to toast the meringue?

Using a kitchen torch gives you the most control, but you can also broil it in the oven for 1–2 minutes while watching closely to prevent burning.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for preparing a day in advance. Add the meringue topping shortly before serving for best texture.

Can I use store-bought lemon curd?

Yes, if you’re short on time, store-bought lemon curd is a convenient substitute. However, homemade adds a fresher flavor.

Why is my cheesecake cracking?

Cracks can form from overbaking or sudden temperature changes. To prevent this, avoid overmixing the batter and let the cheesecake cool gradually.

How do I get clean slices?

Chill the cheesecake thoroughly and use a sharp knife dipped in hot water and wiped dry before each cut.

Can I make this recipe gluten-free?

Yes, substitute the graham cracker crumbs with gluten-free cookies or crackers.

What can I use instead of cream of tartar?

A small amount of lemon juice or white vinegar can stabilize egg whites if cream of tartar is unavailable.

How do I know when the cheesecake is done?

The edges should be set and the center should still have a slight jiggle. It will firm up as it cools.

Is it safe to eat the meringue?

Yes, the meringue is safe to eat when properly cooked and toasted.

Can I use a different pan size?

A 9-inch springform pan is ideal, but an 8-inch will also work; just adjust the baking time slightly and avoid overfilling.

Conclusion

Lemon Meringue Cheesecake is a delightful twist on two beloved desserts, combining the best of rich cheesecake and zesty lemon meringue pie. With its striking layers and crowd-pleasing flavor, this dessert is perfect for special occasions or simply celebrating citrus season. Make it once, and it’s bound to become a favorite centerpiece for your dessert table.

Lemon Meringue Cheesecake

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Author: Mia
Total Time: 6 hours 30 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

A dreamy fusion of tangy lemon curd, rich cheesecake, and fluffy toasted meringue, this Lemon Meringue Cheesecake is a show-stopping dessert perfect for spring gatherings or special occasions.

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pan. Bake for 10 minutes, then set aside.
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
Pour the cheesecake filling over the crust and bake for 50–60 minutes, or until the center is just set. Let cool completely, then chill for at least 4 hours or overnight.
Prepare lemon curd by whisking egg yolks, sugar, lemon juice, and zest in a saucepan over medium heat until thickened. Remove from heat and whisk in butter until smooth. Let cool, then spread over chilled cheesecake.
For the meringue, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Beat in vanilla extract.
Spread meringue over the lemon curd layer. Toast with a kitchen torch or broil in the oven for 1–2 minutes until golden.
Chill for 1 hour before serving for clean slices.