Lemon Meringue Cheesecake
A perfect balance of tangy lemon, creamy cheesecake, and fluffy meringue
Why You’ll Love This Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake combines the best of two classic desserts: rich and creamy cheesecake with the bright, tangy flavor of lemon meringue pie. It features a buttery graham cracker crust, a smooth lemon-infused cheesecake filling, a layer of homemade lemon curd, and a light, airy toasted meringue topping.
Perfect for special occasions, holidays, or when you want a dessert that truly impresses, this cheesecake is elegant, refreshing, and always a crowd-pleaser.
Ingredients (Serves 10–12)
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling
- 24 oz (680g) cream cheese, softened (3 blocks)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Curd Layer
- ½ cup fresh lemon juice
- ¾ cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter
- 1 tablespoon lemon zest
For the Meringue Topping
- 4 large egg whites, room temperature
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
How to Make Lemon Meringue Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C).
In a bowl, mix:
- Graham cracker crumbs
- Sugar
- Melted butter
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove and let cool completely.
Step 2: Make the Lemon Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy.
Add sugar and mix until fully combined.
Add eggs one at a time, mixing gently after each addition.
Mix in:
- Sour cream
- Lemon juice
- Lemon zest
- Vanilla extract
Don’t overmix—this keeps the cheesecake smooth and crack-free.
Pour the filling over the cooled crust.
Step 3: Bake the Cheesecake
Bake at 325°F (160°C) for 55–65 minutes, until:
- The edges are set
- The center slightly jiggles
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Then refrigerate for at least 4 hours (overnight is best).
Step 4: Make the Lemon Curd
In a saucepan over medium heat, whisk together:
- Lemon juice
- Sugar
- Egg yolks
Cook while stirring constantly until thickened (about 8–10 minutes).
Remove from heat and stir in:
- Butter
- Lemon zest
Let cool completely, then spread evenly over the chilled cheesecake.
Step 5: Prepare the Meringue
In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar while beating until stiff, glossy peaks form.
Beat in vanilla extract.
Spread or pipe the meringue on top of the lemon curd, creating decorative peaks.
Step 6: Toast the Meringue
Use a kitchen torch to lightly toast the meringue until golden.
OR
Place under the oven broiler for 1–2 minutes (watch closely!).
Pro Tips for the Best Lemon Meringue Cheesecake
- Always use room-temperature ingredients
- Fresh lemon juice gives the best flavor
- Chill fully before slicing for clean cuts
- Use a water bath if you want ultra-smooth texture
Variations & Substitutions
- Mini cheesecakes: Use muffin tins
- No-bake option: Use gelatin-stabilized filling
- Extra lemony: Add more zest to the filling
- Gluten-free: Use gluten-free graham crackers
Storage & Make-Ahead Tips
- Store in the fridge up to 4 days
- Add meringue the day of serving for best texture
- Cheesecake (without meringue) can be frozen up to 2 months
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! Make the cheesecake and lemon curd a day before, add meringue before serving.
Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks.
Final Thoughts
This Lemon Meringue Cheesecake is the ultimate dessert for lemon lovers. Creamy, tangy, sweet, and light all at once—it’s a show-stopping treat that tastes as good as it looks.