lemon meringue pie cheesecake recipe

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

I’m so excited to share my lemon meringue pie cheesecake recipe with you all. This dessert is a game-changer for anyone who loves the classic flavors of a lemon meringue pie, but wants the ease and convenience of a cheesecake. The combination of a graham cracker crust, a creamy cheesecake filling, and a tangy lemon meringue topping is absolute perfection.

My family and I can’t get enough of this recipe, and it’s perfect for any occasion, whether it’s a special dinner party or just a Tuesday night dessert. One of the things I love about this recipe is that it’s actually quite healthy, thanks to the use of a graham cracker crust instead of a traditional pastry crust. Plus, the lemon meringue topping is made with fresh lemons and real sugar, so you don’t have to worry about any artificial ingredients or preservatives.

I’ve been making this recipe for years now, and it never fails to impress my family and friends. In fact, it’s become one of our go-to desserts for special occasions, like birthdays and holidays. And the best part?

It’s incredibly easy to make, even for a beginner baker like myself. Simply mix together the crust ingredients, press them into a springform pan, and bake until they’re golden brown. Then, mix together the cheesecake filling ingredients and pour them into the baked crust.

Finally, top with the lemon meringue mixture and bake until it’s set. That’s it! Easy peasy, right?

I’ve also found that this recipe is perfect for meal prep or make-ahead desserts. Simply prepare the crust and cheesecake filling ahead of time, then assemble and bake just before serving. This way, you can have a delicious dessert ready in no time without any last-minute stress or fuss.

Lemon Meringue Pie Cheesecake

4.6 from 1141 votes

A delightful combination of tangy lemon meringue pie and creamy cheesecake, this dessert is sure to impress. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
4 large eggs
1/4 cup fresh lemon juice
1 tbsp lemon zest

For the Lemon Meringue Topping

1 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
1/2 cup fresh lemon juice
4 large egg yolks
1 tsp lemon zest
1/2 tsp vanilla extract
4 large egg whites
1/4 tsp cream of tartar

👨‍🍳Directions

1Preheat oven to 325°F.
2Mix graham cracker crumbs, melted butter, and sugar in a bowl.
3Press mixture evenly into the bottom of a 9-inch springform pan.
4Bake for 7 minutes, then set aside to cool.
5In a large mixing bowl, beat cream cheese and sugar until smooth.
6Add flour, then beat in eggs one at a time.
7Stir in lemon juice and lemon zest.
8Pour mixture over cooled crust.
9Bake for 45 to 50 minutes, or until the center is almost set.
10Allow it to cool to room temperature, then refrigerate for at least 4 hours, or overnight.
11In a saucepan, combine sugar, cornstarch, water, and lemon juice.
12Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
13Remove from heat.
14In a separate bowl, whisk together egg yolks and lemon zest.
15Gradually whisk in the hot lemon mixture.
16Return to saucepan and cook over low heat, stirring constantly, until mixture thickens.
17Remove from heat and stir in vanilla extract.
18Let it cool to room temperature, then spread over the chilled cheesecake.
19In a large mixing bowl, beat egg whites and cream of tartar until soft peaks form.
20Gradually add sugar, beating until stiff peaks form.
21Spread meringue over the lemon filling, sealing the edges to the crust.
22Bake at 400°F for 5 to 7 minutes, or until the meringue is lightly golden.
23Allow it to cool, then refrigerate for at least 2 hours before serving.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 14g❤️Cholesterol: 155mg🧂Sodium: 550mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 8g

📝Notes

Tips: Ensure the cream cheese is at room temperature before mixing to avoid lumps. Use a water bath for a smoother cheesecake if desired.

One of my favorite things about this lemon meringue pie cheesecake recipe is how versatile it is – whether you’re looking for an easy dessert to serve at home or want to wow your guests at an upcoming dinner party!

The combination of flavors here really can’t be beat – tart lemons mixed with creamy cheesecake goodness all wrapped up in a buttery graham cracker crust (the perfect combination).

And because we’ve used fresh lemons instead of artificial flavorings or preservatives wherever possible – there’s nothing quite like enjoying every bite knowing exactly what went into making each delicious layer come alive on my plate.

❓ Frequently Asked Questions About Lemon Meringue Pie Cheesecake

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

I recommend using a 9-inch springform pan for this recipe. This will give you enough room to create a beautiful cheesecake with plenty of room for the lemon meringue topping.

Q: Can I make this recipe in advance?

Yes, you can definitely make this recipe in advance! Simply prepare the crust and cheesecake filling ahead of time, then assemble and bake just before serving.

Q: How do I know if my cheesecake is done?

A good rule of thumb is to check your cheesecake after 45 minutes of baking time. If it’s still jiggly in the center or has not set properly, cover it with foil and continue baking in 10-minute increments until it reaches your desired level of doneness.

Q: Can I use store-bought lemon meringue topping?

No! While store-bought lemon meringue topping might be convenient, it lacks the real sugar content that makes this dessert truly special.

Q: How long does this dessert stay fresh?

This dessert will stay fresh in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

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