I am absolutely thrilled to share with you my favorite lemon meringue cheesecake pie recipe. This dessert has been a staple in our household for years, and I just can’t get enough of it. The combination of the tangy lemon curd, the creamy cheesecake, and the fluffy meringue is simply divine.
My family and I have always loved this recipe, and it’s perfect for any occasion, whether it’s a special celebration or just a regular Tuesday evening. I remember first trying this recipe at a family gathering, and I was immediately hooked. The flavors are so well-balanced, and the texture is just right – not too dense, not too light.
It’s truly a masterclass in home cooking technique. The key to this recipe is using high-quality ingredients, especially when it comes to the lemons and the cream cheese. Don’t skimp on these, or the whole dish will suffer.
But what I love most about this recipe is how versatile it is. We’ve served it at holidays, birthdays, and even just as a random Tuesday treat. And every time, it’s a hit.
My kids (and let’s be real, I’m pretty sure they’re secretly grown-ups who just pretend to be kids) love helping me assemble the pie, and they’re always eager to take seconds (or thirds). It’s become a true family tradition. And did I mention that this recipe is also relatively healthy?
With all those lemons providing their vitamin C goodness, and the cream cheese adding some protein and fat (in moderation), you can feel good about indulging in this treat. Plus, it’s made with mostly pantry staples, so you can whip it up without breaking the bank. So if you’re looking for a show-stopping dessert that will impress your friends and family alike (and maybe even convert them into cheesecake enthusiasts like me), look no further than this lemon meringue cheesecake pie recipe.
Lemon Meringue Cheesecake Pie
4.6 from 684 votes
A luscious combination of tangy lemon curd, creamy cheesecake filling, and toasted meringue all in a buttery pie crust. This dessert offers the best of both worlds with a smooth, rich texture and a bright citrus finish.
2In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar, then stir in melted butter until the mixture resembles wet sand.
3Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, then bake for 8 minutes until lightly golden and set.
4Remove and let cool completely.
5In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in vanilla and sour cream until just combined.
7Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
8Bake the cheesecake at 350°F for 25 to 30 minutes, until the edges are set and the center is slightly jiggly.
9Remove from the oven and let it cool on a wire rack for 15 minutes, then refrigerate for at least 2 hours until fully chilled and firm.
10For the lemon curd, whisk together 3/4 cup sugar, cornstarch, and salt in a medium saucepan.
11Gradually whisk in water, lemon juice, and lemon zest, then place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 5 to 7 minutes.
12In a small bowl, lightly beat the egg yolks, then slowly whisk in about 1/2 cup of the hot lemon mixture to temper them, then pour the yolk mixture back into the saucepan and cook for 1 more minute, stirring constantly until very thick.
13Remove from heat, stir in butter until melted, then let cool to room temperature.
14Spread the cooled lemon curd evenly over the chilled cheesecake layer, leaving a small border around the edge.
15Return the pie to the refrigerator while you prepare the meringue.
16In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form, about 2 minutes.
17Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved, about 4 to 5 minutes.
18Beat in vanilla extract just until combined.
19Preheat your oven to 375°F.
20Spoon the meringue over the lemon curd, spreading it to the edges of the crust to seal completely, then create decorative peaks with the back of a spoon.
21Bake for 8 to 10 minutes until the meringue is golden brown and the peaks are lightly toasted.
22Cool the pie on a wire rack for 30 minutes, then refrigerate for at least 3 hours before serving.
For best results, ensure all ingredients are at room temperature before starting. The pie can be stored in the refrigerator for up to 3 days.
Watch Video Of How Lemon Meringue Cheesecake Pie Works
One of my favorite things about this lemon meringue cheesecake pie recipe is how well it stores – you can keep it in the fridge for up to three days before serving. And reheating?
Easy peasy! Just pop it back into a preheated oven at 350°F for about 15-20 minutes until warmed through.
When serving at parties or gatherings, consider cutting out small squares for easy snacking – everyone loves being able to grab-and-go.
❓ Frequently Asked Questions About Lemon Meringue Cheesecake Pie
Q: What type of lemons should I use?
A: For this recipe, I highly recommend using fresh Meyer lemons – they have a sweeter flavor than traditional lemons and will give your pie that extra oomph.
Q: Can I use store-bought lemon curd instead of making my own?
A: While store-bought lemon curd is convenient, trust me when I say that homemade is worth the extra effort – it makes all the difference in flavor and texture.
Q: How do I ensure my meringue topping doesn’t weep or become soggy?
A: To avoid this issue, make sure to use room-temperature eggs when whipping up your meringue topping – cold eggs will cause it to separate.
Q: Can I make individual mini pies instead of one large pie?
A: Absolutely! Simply divide the filling among 6-8 ramekins or small cups and top each with a dollop of whipped cream.
Q: What if I don’t have an oven thermometer – how do I know if my oven is at 350°F?
A: In that case, rely on your oven’s internal temperature display or use an ice cube tray as an impromptu thermometer – just be sure to adjust your baking time accordingly.
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