lemon meringue cheesecake recipe

Written ByJenny Smyth Posted on
lemon meringue cheesecake recipe
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The Best lemon meringue cheesecake recipe

I’m so excited to share with you one of my favorite dessert recipes that my family and I just can’t get enough of – the lemon meringue cheesecake! It’s a classic for a reason, folks. The combination of tangy lemon curd, fluffy meringue topping, and creamy cheesecake is absolute perfection.

And the best part? It’s actually pretty easy to make, even for a novice baker like myself. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We’ve made it for birthday parties, potlucks, and just because – it’s that good! I’ve been making this recipe for years now, and I still get rave reviews from friends and family whenever I serve it. So what makes this lemon meringue cheesecake so special?

For starters, it’s a masterclass in textures – you’ve got the smooth cheesecake, the tangy lemon curd, and the fluffy meringue all coming together in perfect harmony. And don’t even get me started on the flavors – it’s like a party in your mouth! But what really sets this recipe apart is the technique involved in making it.

The key is to not overmix the cheesecake batter, or it’ll be too dense. And don’t even get me started on the importance of using fresh lemons for that authentic citrus flavor. It’s these little details that make all the difference between a good dessert and an amazing one.

Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

4.6 from 1593 votes

This dessert combines the tangy brightness of lemon curd with the creamy richness of cheesecake, all topped with a fluffy toasted meringue. The buttery graham cracker crust provides a crunchy base, making each bite a perfect balance of textures and flavors.

Prep Time30 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 40 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/3 cup sour cream
1/3 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract

For the Lemon Curd

3 large egg yolks
1/2 cup granulated sugar
1/3 cup fresh lemon juice
2 tablespoons unsalted butter, cubed

For the Meringue

4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a medium bowl, combine the graham cracker crumbs and sugar, then stir in the melted butter until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to compact it evenly.
4Bake the crust for 10 minutes until it is lightly golden and set.
5Remove from the oven and let it cool completely on a wire rack while you prepare the filling.
6In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
7Add the sugar and beat until fluffy, then add the eggs one at a time, mixing on low after each addition until just combined.
8Mix in the sour cream, lemon juice, lemon zest, and vanilla extract on low speed until the filling is smooth and uniform, scraping down the sides as needed.
9Pour the filling over the cooled crust and spread it evenly.
10Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
11Bake at 325°F for 55 to 65 minutes, until the edges are set but the center still jiggles slightly when shaken.
12Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
13Then remove it from the water bath, run a knife around the edge, and refrigerate for at least 4 hours or overnight until fully chilled and firm.
14To make the lemon curd, whisk the egg yolks and sugar in a small saucepan until combined.
15Stir in the lemon juice and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes.
16Remove the curd from heat and whisk in the cubed butter until melted and smooth.
17Strain through a fine-mesh strainer into a bowl, cover with plastic wrap directly on the surface, and let cool to room temperature.
18Spread the cooled lemon curd evenly over the top of the chilled cheesecake.
19In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form, then gradually add the sugar and beat on high until stiff, glossy peaks form, about 4 to 5 minutes.
20Spoon the meringue over the lemon curd, spreading it to the edges and creating peaks with the back of a spoon.
21Toast the meringue with a kitchen torch until golden brown, or place the cheesecake under a broiler for 1 to 2 minutes, watching closely to avoid burning.

🔧Equipment

9-inch springform pan
Electric mixer
Medium saucepan
Fine-mesh strainer
Spatula
Kitchen torch (optional)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 145mg🧂Sodium: 320mg🌾Total Carbs: 38g🥦Dietary Fiber: 0g🍬Sugars: 31g🥩Protein: 7g

📝Notes

For best results, ensure all ingredients for the cheesecake are at room temperature to avoid lumps. The cheesecake must be fully chilled before adding the lemon curd and meringue to prevent the layers from mixing.

Watch Video Of How Lemon Meringue Cheesecake Works

This lemon meringue cheesecake recipe has become a staple in our household – not just because it’s delicious but also because it’s incredibly versatile! We love serving it at family gatherings, potlucks, or even just because (no judgments here!)

One great idea is to store any leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months – just thaw overnight when you’re ready to serve again. Reheating is easy peasy: simply pop it back into your oven at 350°F (180°C) for about 15-20 minutes until warmed through.

❓ Frequently Asked Questions About Lemon Meringue Cheesecake

Q: What kind of lemons should I use for this recipe?

For this recipe, you’ll want to use fresh lemons – specifically, Meyer lemons or Eureka lemons work best. You can also use a combination of both if you like!

Q: Can I use a store-bought lemon curd instead of making my own?

Sure thing! If you’re short on time or prefer not to make your own lemon curd from scratch, you can definitely use a high-quality store-bought one instead.

Q: How do I prevent the meringue from weeping or becoming soggy?

The secret to preventing weeping or sogginess is to make sure your meringue topping is fully cooled before applying it to the cheesecake.

Q: Can I make this recipe ahead of time?

Yes! You can make the cheesecake batter and lemon curd ahead of time and store them in separate containers in the fridge until you’re ready to assemble and bake the cake.

Q: Can I substitute Greek yogurt for sour cream in this recipe?

No! While Greek yogurt can be used as a substitute in some recipes, it won’t provide the same richness and texture as sour cream does in this particular recipe.

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