If you adore the bright, tangy flavor of lemon paired with the creamy richness of cheesecake, then you are absolutely going to fall in love with this Lemon Meringue Cheesecake Recipe. It effortlessly combines a crunchy graham cracker crust, a luscious lemon-infused cheesecake layer, a smooth homemade lemon curd, and a light, toasted meringue topping that melts in your mouth. This dessert is not just about incredible flavor but also a showstopper that brings sunshine to any occasion. It’s a perfect way to treat yourself or impress guests with something both classic and delightfully fresh.
Ingredients You’ll Need
Believe me when I say this Lemon Meringue Cheesecake Recipe is surprisingly simple to make, thanks to a handful of essential ingredients that each bring something special to the table — from texture to flavor and that all-important lemony zing.
- Graham cracker crumbs (2 1/4 cups / 302g): The base of the crust, offering a sweet, crunchy foundation.
- Salted butter (10 tbsp / 140g), melted: Binds the crust crumbs and adds a rich mouthfeel.
- Sugar (both 3 tbsp and 1 cup / 39g and 207g): Balances the tartness and sweetens the crust and cheesecake layers.
- Cream cheese (24 ounces / 678g), room temperature: The star of the cheesecake, providing that silky, creamy texture.
- All-purpose flour (3 tbsp / 24g): Helps give structure for a slice that holds perfectly together.
- Sour cream (1 cup / 230g), room temperature: Adds a subtle tang and creamy smoothness to the filling.
- Vanilla extract (1 1/2 tbsp): Enhances the depth of flavor without overpowering the lemon.
- Lemon zest (1 tbsp grated, then 4 tsp grated for curd): Bursts of fresh citrus brightness in both cheesecake and curd.
- Eggs (8 large, separated): Vital for both the cheesecake’s richness and the fluffy meringue topping.
- Lemon juice (8 tbsp / 120ml): The punch of acidity that makes this dessert uniquely refreshing.
- Salted butter (1/4 cup / 56g, for lemon curd): Adds luscious creaminess and richness to the lemon curd.
- Cream of tartar (1/2 tsp): Stabilizes the egg whites to create that airy, glossy meringue.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Line your 9-inch springform pan with parchment paper on the bottom and grease the sides well—it’s crucial for easy removal later! Mix the graham cracker crumbs, melted salted butter, and sugar until the mixture feels sandy and slightly sticky. Press it evenly into the bottom and up the sides of your pan, creating a perfect bed for the cheesecake. Bake it for 10 minutes, then let it cool. Don’t forget to wrap the outside of the pan with foil before moving on to the water bath step to avoid leaks.
Step 2: Mix the Cheesecake Batter
Lower the oven temperature to 300°F (148°C). In a large bowl, on low speed, cream together the room-temperature cream cheese, sugar, and flour. This slow mixing minimizes air bubbles and helps you avoid cracks later on. Once smooth, blend in the sour cream, vanilla extract, and lemon zest. Next, add the eggs one at a time, mixing gently after each one. Scrape down the sides regularly to incorporate every last bit of the luscious batter.
Step 3: Bake in a Water Bath
Pour the cheesecake batter carefully over the cooled crust. Place your springform pan inside a larger baking pan and pour warm water halfway up the sides—this water bath ensures even baking and helps maintain a creamy, crack-free texture. Bake for 1 hour and 15 minutes; the center should wobble slightly when done. Turn off the oven, keeping the cake inside with the door closed for 30 minutes, then crack the door open slightly and let it cool another 30 minutes slowly.
Step 4: Prepare the Lemon Curd
While the cheesecake cools, make the zesty lemon curd. Combine lemon juice, sugar, egg yolks, lemon zest, and butter in a double boiler or metal bowl over simmering water. Whisk constantly until thickened and reaching about 170-180°F. Pour this glossy curd over the cheesecake quickly so it spreads evenly before setting. Chill the cake for at least 5-6 hours until firm and perfectly melded.
Step 5: Make the Meringue Topping
For the show-stopping finish, combine egg whites, sugar, cream of tartar, and vanilla extract in a heatproof bowl over simmering water. Whisk constantly until the sugar dissolves and the egg whites reach about 160°F. Then transfer to a mixer and whip on high until stiff, glossy peaks form. Dollop this glorious meringue on top of the chilled cheesecake in a beautiful dome shape, then toast with a kitchen torch for that golden, caramelized appearance everyone loves. Refrigerate until ready to serve.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
To elevate the presentation, sprinkle a few extra lemon zest curls on the toasted meringue or add thin lemon slices around the edges. Fresh mint leaves also provide a lovely pop of green and a refreshing aroma that pairs beautifully with the tart citrus notes.
Side Dishes
This Lemon Meringue Cheesecake Recipe pairs delightfully with a light berry compote or freshly whipped cream to soften the tartness, making every bite a decadent treat. For a crunchy contrast, serve with toasted almond slivers or granola on the side.
Creative Ways to Present
Try serving individual cheesecake cups layered with lemon curd at the bottom, cheesecake in the middle, and a swirl of meringue on top. For gatherings, a rustic naked cake style with exposed meringue edges or piped meringue peaks can make your dessert table truly memorable.
Make Ahead and Storage
Storing Leftovers
This cheesecake stays beautifully fresh when tightly covered with plastic wrap or stored in an airtight container in the refrigerator. It keeps well for up to 4 days, allowing you to enjoy the bright lemon flavor slowly over time without losing any creaminess.
Freezing
While cheesecake can be frozen, the meringue topping does not freeze well and may lose its texture. For best results, freeze the cheesecake layer alone, wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge, then add fresh meringue topping before serving.
Reheating
Reheating is generally unnecessary or recommended for cheesecake, but if desired, bring leftovers to room temperature for about 30 minutes before serving to enjoy the fullest flavor and texture. Avoid microwaving to preserve the creamy and airy qualities of this Lemon Meringue Cheesecake Recipe.
FAQs
Can I use regular sugar instead of superfine sugar for the meringue?
Yes, but superfine sugar dissolves more easily into the egg whites, giving a smoother, more stable meringue. If you only have granulated sugar, you can pulse it briefly in a food processor to make it finer.
What is the purpose of the water bath in this recipe?
The water bath provides gentle, even heat during baking, preventing the cheesecake from drying out or cracking. It creates a moist environment that is key to a silky smooth, luxurious texture.
Can I make the lemon curd ahead of time?
Absolutely! Lemon curd can be made a day in advance and refrigerated. Just bring it to room temperature and give it a whisk before spreading over the cheesecake to ensure it’s smooth and spreadable.
My meringue is weeping or we’re getting water on top; how can I stop that?
This can happen if the meringue is undercooked or exposed to moisture. Make sure you cook the sugar and egg whites to the right temperature and toast the meringue well to seal it. Serve relatively soon after preparing.
Is it okay to use bottled lemon juice instead of fresh?
Fresh lemon juice is always best because it has a vibrant, bright flavor that bottled juice sometimes lacks. However, if needed, use the highest quality bottled juice and consider adding a bit more zest for extra freshness.
Final Thoughts
There’s something undeniably joyful about making and sharing this Lemon Meringue Cheesecake Recipe — the way the tart lemon cuts through the creamy richness, topped with that irresistible, fluffy meringue. It’s truly a crowd-pleaser that feels both classic and refreshingly modern. If you’re looking for your next show-stopping dessert, give this recipe a try and prepare yourself for plenty of praise and smiles around the table!
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Lemon Meringue Cheesecake Recipe
- Total Time: 2 hours (plus 5-6 hours chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Meringue Cheesecake combines a classic creamy cheesecake with a zesty lemon curd topping and a light toasted meringue dome. The graham cracker crust offers a buttery base, while the smooth lemon-infused cheesecake filling is baked in a water bath to ensure a crack-free, silky texture. The tangy lemon curd adds bright citrus flavor, and the fluffy toasted meringue topping provides a beautiful and delicious finish, making it a perfect dessert for special occasions or any lemon lover.
Ingredients
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
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom and up the sides of the pan evenly. 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 cream cheese, sugar, and flour on low speed until completely smooth to avoid adding excess air that can cause cracks. Scrape the bowl sides as needed. Add sour cream, vanilla extract, and lemon zest; mix on low until well combined. Add eggs one at a time, mixing slowly after each addition and scraping the bowl to ensure full incorporation. Pour the batter into the prepared crust.
- Bake in a water bath: Place the springform pan inside a larger pan and pour warm water into the outer pan until it reaches halfway up the sides of the springform pan, keeping water below the foil edge. 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, allowing the cheesecake to cook gently. Then crack the oven door open and cool for another 30 minutes to prevent cracking. Remove from oven and let cool at room temperature.
- Prepare the lemon curd: Combine lemon juice, lemon zest, sugar, egg yolks, and butter in a double boiler or metal bowl over simmering water. Whisk constantly until the mixture thickens and reaches 170-180°F (77-82°C). The curd will thicken quickly once it begins to set. Pour the lemon curd over the cooled cheesecake promptly before it thickens. Refrigerate the cheesecake for 5-6 hours until completely cool and firm.
- Make the meringue topping: In a large mixing bowl set over simmering water (double boiler), combine egg whites, sugar, cream of tartar, and vanilla extract. Whisk constantly until the sugar dissolves and the egg whites are warm to the touch (about 160°F/71°C), roughly 4-6 minutes. Remove from heat and beat with a mixer starting on low speed, gradually increasing to high until stiff glossy peaks form, about 5-7 minutes.
- Top and finish the cheesecake: Spread the meringue over the lemon curd in a dome shape. Use a kitchen torch to carefully toast the outside of the meringue until golden and slightly browned. Refrigerate until ready to serve. The cheesecake tastes best when enjoyed within 3-4 days.
Notes
- Room temperature ingredients are important to avoid lumps and ensure even mixing.
- Wrapping the springform pan with foil prevents water from seeping into the crust during the water bath baking.
- Using a water bath ensures even gentle cooking for a creamy, crack-free cheesecake.
- Slow cooling inside the oven helps prevent surface cracks on the cheesecake.
- The lemon curd should be poured on before it thickens to get a smooth layer atop the cheesecake.
- Toasting the meringue adds flavor and a beautiful finish but be careful not to burn it.
- Store the cheesecake covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
