Lemon Meringue Cheesecake

If you’re looking for a dessert that’s bright, luscious, and utterly unforgettable, this Lemon Meringue Cheesecake is it! Creamy cheesecake meets tart lemon curd and a fluffy, toasted meringue topping in this show-stopping treat that’s perfect for spring gatherings, holidays, or anytime you want to impress.

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Why You’ll Love This Recipe
Best of Both Worlds – Creamy cheesecake and classic lemon meringue pie flavors combined.
Beautiful Presentation – Fluffy, toasted meringue makes it a stunning centerpiece.
Bright and Refreshing – Perfectly balances sweet, tart, and creamy.
Make-Ahead Friendly – Prepare ahead for stress-free entertaining.
Crowd Favorite – Guaranteed to be the first dessert to disappear!

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 2 tbsp lemon juice
• 1 tbsp lemon zest

For the Lemon Curd Layer:

• ½ cup lemon juice (about 3-4 lemons)
• 1 tbsp lemon zest
• ¾ cup granulated sugar
• 3 large egg yolks
• 6 tbsp unsalted butter, cubed

For the Meringue:

• 4 large egg whites
• ½ cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

Tools You’ll Need

• 9-inch springform pan
• Electric mixer or stand mixer
• Mixing bowls
• Saucepan
• Whisk
• Kitchen torch (optional, for toasting meringue)

Step-by-Step Instructions

Step 1: Make the Crust
Preheat your oven to 325°F (165°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating after each addition.
Mix in vanilla extract, sour cream, lemon juice, and lemon zest until well combined.
Pour the filling over the cooled crust.

Step 3: Bake the Cheesecake
Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove and refrigerate for at least 4 hours or overnight.

Step 4: Make the Lemon Curd
In a medium saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, and egg yolks.
Cook, whisking constantly, until the mixture thickens (about 5-7 minutes).
Remove from heat and whisk in the butter until smooth.
Let cool completely, then spread the lemon curd evenly over the chilled cheesecake.

Step 5: Make the Meringue
In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add sugar and continue beating until stiff, glossy peaks form.
Beat in vanilla extract.

Step 6: Assemble and Toast
Spoon the meringue over the lemon curd layer, spreading to the edges to seal.
Use the back of a spoon to create swirls in the meringue.
Toast the meringue with a kitchen torch until golden brown, or place under the broiler for 1-2 minutes, watching closely.

Step 7: Chill and Serve
Refrigerate the cheesecake for at least 1 hour before slicing.
Slice with a clean, hot knife for perfect pieces and serve chilled.

Tips for Perfect Lemon Meringue Cheesecake
Room Temperature Ingredients – Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
Avoid Overbaking – The center should still have a slight jiggle when done.
Seal the Meringue – Spread the meringue all the way to the crust to prevent it from shrinking.
Use a Water Bath – For an extra smooth cheesecake, place the pan in a larger pan filled with hot water while baking.
Torch Carefully – If using a kitchen torch, move it in small circles to evenly toast the meringue.

Serving Suggestions
Fresh Berries – Strawberries, raspberries, or blueberries add a burst of color and flavor.
Whipped Cream – A dollop on the side for extra indulgence.
Mint Leaves – A fresh, pretty garnish.
Light Dessert Wine – Complements the lemony sweetness beautifully.

How to Store & Freeze

Storing:

• Store covered in the refrigerator for up to 4 days.

Freezing:

• Freeze the cheesecake (without meringue) wrapped tightly in plastic wrap and foil for up to 2 months.
• Thaw overnight in the refrigerator and add fresh meringue before serving.

Frequently Asked Questions

1. Can I use store-bought lemon curd?
   Yes! If you’re short on time, high-quality store-bought lemon curd works perfectly.
2. How do I prevent cracks in the cheesecake?
   Avoid overmixing the batter and bake slowly. Cooling gradually in the oven helps too.
3. Can I skip the meringue?
   Sure! You can top it with whipped cream or simply enjoy the cheesecake with lemon curd.
4. Is it very lemony?
   It’s wonderfully balanced – tart from the lemon and sweet from the cheesecake and meringue.
5. What if I don’t have a kitchen torch?
   No problem! Just place the meringue-topped cheesecake under the oven broiler for 1-2 minutes.

Final Thoughts
This Lemon Meringue Cheesecake is a delightful twist on two classic desserts, combining the richness of cheesecake with the brightness of lemon and the airy sweetness of meringue. It’s perfect for impressing guests or treating yourself to a truly special dessert.

Give it a try and share your beautiful cheesecake creations with us! Don’t forget to leave a comment and post your photos on Pinterest or Instagram.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Chilling Time: 5 hours
Cuisine: American

Nutritional Information (Per Slice, 12 slices total):
Calories: 410 | Protein: 7g | Carbohydrates: 38g | Fat: 26g | Fiber: 1g | Sodium: 220mg

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