If you adore the refreshing zing of lemon and the creamy indulgence of cheesecake, then you are absolutely going to fall head over heels for this Lemon Meringue Cheesecake Recipe. It’s a luscious twist on two classic desserts that blend together beautifully, delivering a velvety cream cheese base, a tangy lemon curd layer, and a cloud-like meringue topping toasted to perfection. Every bite bursts with bright citrus flavor balanced by sweet, silky textures, making it a show-stopping centerpiece for any occasion or a delightful treat to savor on a cozy afternoon. Trust me when I say this Lemon Meringue Cheesecake Recipe will quickly become your new favorite to bake and share.

Lemon Meringue Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Meringue Cheesecake Recipe calls for simple ingredients that work harmoniously to create its unforgettable layers. Each one plays a vital role, from crafting the crunchy crust to building the creamy cheesecake, zesty curd, and fluffy meringue. Gather these staples, and you’re well on your way to dessert bliss.

Graham cracker crumbs (2 1/4 cups / 302g): Provides a buttery, crispy base that gives the crust its signature texture.
Salted butter, melted (10 tbsp / 140g + 1/4 cup / 56g): Adds richness and helps bind both the crust and lemon curd smoothly.
Sugar (3 tbsp / 39g + 1 cup / 207g + 1/2 cup / 104g + 1 cup / 207g): Balances the tartness of lemon and sweetens the cheesecake and meringue layers.
Cream cheese, room temperature (24 ounces / 678g): The creamy, tangy backbone of the cheesecake.
All-purpose flour (3 tbsp / 24g): Helps stabilize the cheesecake for that perfect, smooth texture.
Sour cream, room temperature (1 cup / 230g): Adds moisture and a slight tang to keep the cheesecake luscious.
Vanilla extract (1 1/2 tbsp + 1 tsp): Infuses warmth and depth of flavor throughout the layers.
Lemon zest (1 tbsp + 4 tsp): Delivers fresh citrus brightness directly into both the batter and curd.
Lemon juice (8 tbsp / 120ml): Crucial for that classic tart kick in the lemon curd.
Eggs (4 large for cheesecake + 8 large yolks + 4 large whites): Provide structure and richness to the cheesecake, curd, and meringue respectively.
Cream of tartar (1/2 tsp): Stabilizes the meringue, ensuring it becomes glossy and holds stiff peaks beautifully.

How to Make Lemon Meringue Cheesecake Recipe

Step 1: Preparing the Crust

Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment on the bottom, greasing the sides for easy release. Mix your graham cracker crumbs, melted butter, and sugar together until the mixture resembles wet sand. Press this firmly along the bottom and slightly up the sides of the pan. This foundational golden crust will provide the perfect crunch to contrast the smooth cheesecake. Bake it for 10 minutes to set, then cool it while you prepare the rest.

Step 2: Baking the Cheesecake

Lower your oven temperature to 300°F (148°C) to gently bake the cheesecake. Beat the cream cheese, sugar, and flour on low speed to avoid incorporating excess air, which could cause cracking. Stir in the sour cream, vanilla, and lemon zest until smooth and creamy. Then, one by one, add the eggs slowly, thoroughly mixing between additions to build structure without overwhipping. Pour this luscious batter over your crust. Set your springform pan inside a larger pan and carefully pour warm water halfway up the springform to create a water bath – this gentle steam helps the cheesecake bake evenly and keeps it silky. Bake for an hour and fifteen minutes until the center jiggles slightly but is almost set. Then follow the gradual cooling process in the oven to prevent cracks and ensure a perfect texture.

Step 3: Making the Tangy Lemon Curd

While the cheesecake cools, it’s time to whip up the lemon curd, the heart of this recipe’s bright flavor. Combine lemon juice, zest, egg yolks, sugar, and butter over a double boiler. Whisk constantly until it thickens into a smooth, glossy custard between 170-180°F (77-82°C). Pour this zesty curd gently over the cheesecake layer, spreading quickly before it sets. Return the cheesecake to the fridge to chill and firm for 5 to 6 hours, allowing the curd to meld perfectly with the cheesecake beneath.

Step 4: Preparing the Meringue Topping

Last but definitely not least, prepare the cloud-like meringue that crowns the cheesecake. Whisk together egg whites, sugar, cream of tartar, and vanilla over simmering water until the sugar dissolves and the whites feel warm. Then transfer to a mixer and beat at increasing speeds until stiff, glossy peaks form. Dollop and spread the meringue over the chilled lemon curd, shaping it into gentle swirls or peaks for texture. For the grand finale, lightly toast the meringue with a kitchen torch until it glows golden and caramelized. Chill the entire cake again before serving to let all the flavors marry beautifully.

How to Serve Lemon Meringue Cheesecake Recipe

Garnishes

Garnishing your Lemon Meringue Cheesecake Recipe presents a lovely opportunity to add texture and visual flair. Consider fresh lemon slices or delicate curls of lemon zest to echo the citrus notes. A light dusting of powdered sugar can add an elegant snow-kissed touch. A few sprigs of fresh mint can provide a refreshing green contrast that brightens each slice on the plate.

Side Dishes

This cheesecake pairs beautifully with a handful of ripe berries like raspberries or blueberries, which add tart juiciness to balance the sweet creaminess. For a more indulgent pairing, serve alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. A cup of freshly brewed tea or a zesty sparkling lemonade makes an excellent beverage match to round out your dessert experience.

Creative Ways to Present

If you want to delight guests with your Lemon Meringue Cheesecake Recipe beyond traditional slices, try serving it in individual mini springform pans or mason jars layered with extra lemon curd and crumbled crust on top. Another fun idea is to pipe the meringue on in tall, whimsical peaks that create an eye-catching centerpiece. You could even add edible flowers or colorful citrus segments for a celebration-ready presentation that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed a few slices of this remarkable Lemon Meringue Cheesecake Recipe, store any leftovers covered tightly in the refrigerator. This protects the delicate meringue from drying out while keeping the cheesecake fresh and flavorful. It will stay at its best for 3 to 4 days, giving you plenty of chances to savor that bright lemony goodness.

Freezing

If you want to prepare ahead or save a portion for later, this cheesecake freezes well. For best results, freeze individual slices wrapped tightly in plastic wrap and placed in an airtight container. Defrost overnight in the fridge to maintain texture and flavor. Keep in mind that the meringue topping might lose some of its fluffy charm after freezing but the overall dessert remains wonderfully tasty.

Reheating

Lemon Meringue Cheesecake Recipe is typically served chilled, so reheating is usually unnecessary. However, if you prefer to serve it slightly less cold, simply let slices sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving, as this can melt the meringue and disrupt the cheesecake’s silky texture.

FAQs

Can I use regular vanilla extract instead of the quantity listed?

Absolutely! The recipe calls for vanilla extract to enhance the flavors, so you can use the amounts suggested or adjust slightly to your preference without any issues.

Why do I need to use a water bath for baking the cheesecake?

The water bath provides gentle, even heat and moisture, preventing the cheesecake from drying out or cracking during baking. It’s a crucial step for achieving that smooth, creamy consistency.

What’s the purpose of cream of tartar in the meringue?

Cream of tartar stabilizes the egg whites, helping them hold firm peaks and maintain that beautiful glossy sheen in the meringue topping.

Can I use fresh lemon juice instead of bottled?

Fresh lemon juice is highly recommended as it delivers a brighter, more natural citrus flavor that really elevates the lemon curd and cheesecake layers.

How do I prevent the cheesecake from cracking?

Mix ingredients on low speed to reduce air bubbles, use a water bath during baking, and cool the cheesecake slowly with the oven door ajar after baking to prevent cracks from forming.

Final Thoughts

There’s nothing quite like the combination of tangy lemon, creamy cheesecake, and airy meringue to brighten your day and delight your taste buds. This Lemon Meringue Cheesecake Recipe is more than just a dessert — it’s a labor of love that brings joy in every bite. Whether you’re treating yourself or impressing friends and family, give this recipe a try; I promise it will become a treasured favorite in your baking repertoire!

Lemon Meringue Cheesecake Recipe

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3.9 from 88 reviews

Author: admin
Total Time: 2 hours 55 minutes (including cooling and chilling time)
Yield: 12 servings 1x

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Description

This Lemon Meringue Cheesecake features a buttery graham cracker crust, a smooth and creamy lemon-infused cheesecake filling, topped with a tangy homemade lemon curd and a light, glossy toasted meringue. Baked in a water bath for the perfect crack-free texture, this dessert is a delightful combination of creamy, tart, and sweet flavors, perfect for special occasions or any time you crave a refreshing cheesecake.

Ingredients

Scale

Crust

2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar

Cheesecake Filling

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 1/2 tbsp vanilla extract
1 tbsp grated lemon zest (from 2–3 medium lemons)
4 large eggs, room temperature

Lemon Curd

8 tbsp (120ml) lemon juice (from 3–4 medium lemons)
4 tsp grated lemon zest
1/2 cup (104g) sugar
8 large egg yolks
1/4 cup (56g) salted butter
1 cup (207g) sugar

Meringue Topping

1/2 tsp cream of tartar
1 tsp vanilla extract
4 large egg whites
1 cup (207g) sugar

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Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine graham cracker crumbs, melted butter, and sugar in a small bowl. Press this mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
Make the cheesecake filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the room temperature cream cheese, sugar, and flour on low speed until fully combined and smooth, being careful to minimize air incorporation. Scrape down the bowl sides. Add sour cream, vanilla extract, and lemon zest, mixing on low speed until combined. Add the eggs one at a time, mixing slowly after each addition and scraping the bowl as needed to ensure a smooth batter.
Bake the cheesecake in a water bath: Pour the cheesecake batter into the cooled crust. Place the springform pan inside a larger baking pan. Fill the outer pan with warm water halfway up the sides of the springform pan, ensuring the water does not touch the foil-wrapped edges. Bake for 1 hour and 15 minutes, until the center is set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes, then crack the door open and let the cheesecake cool slowly for another 30 minutes. Remove from oven and let it sit at room temperature.
Make the lemon curd: Using a double boiler or metal bowl over simmering water, combine lemon juice, lemon zest, sugar, egg yolks, and salted butter. Whisk constantly until the mixture thickens and reaches 170-180°F (77-82°C). Quickly pour the lemon curd over the cheesecake surface before it cools and thickens. Refrigerate the cheesecake for 5-6 hours until completely cool and firm.
Prepare the meringue topping: In a heatproof bowl over simmering water or double boiler, combine egg whites, sugar, cream of tartar, and vanilla extract. Whisk constantly until the sugar dissolves and egg whites reach about 160°F (71°C). Remove from heat and beat with a mixer first on low, then high speed until stiff, glossy peaks form (about 5-7 minutes). Spread the meringue over the chilled cheesecake in a dome shape.
Finish and serve: Use a kitchen torch to toast the outside of the meringue evenly until golden brown. Refrigerate the cheesecake until ready to serve. For best flavor and texture, consume within 3-4 days.

Notes

Using room temperature ingredients helps ensure a smooth batter and prevents cracking.
Wrapping the springform pan with foil prevents water from the water bath leaking into the crust.
Slow cooling in the oven prevents cracks in the cheesecake.
A water bath provides even baking and a creamy texture.
Make sure to toast the meringue carefully to avoid burning.
This cheesecake is best served chilled and consumed within 3-4 days for optimal freshness.

Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Category: Dessert
Method: Baking
Cuisine: American