This Lemon Meringue Cheesecake is what dessert dreams are made of. A buttery graham cracker crust lays the foundation for a silky lemon-kissed cheesecake, topped with a tangy layer of lemon curd and finished with a cloud of toasted meringue. It’s sunshine in every bite — rich, zesty, creamy, and just the right amount of sweet. Perfect for celebrations or when you just need a dessert that wows without the fuss.

Why You’ll Love This Recipe

It’s a Showstopper: Between the golden meringue peaks and the glossy lemon curd, this cheesecake looks straight out of a bakery case. Trust me, people will ask where you bought it.
Bright, Balanced Flavor: The tart lemon beautifully cuts through the richness of the cheesecake, creating a flavor that’s indulgent without being heavy.
Texture Heaven: You’ve got a crunchy crust, smooth and creamy filling, velvety lemon curd, and airy meringue all in one bite.
Surprisingly Simple: While it looks fancy, this recipe breaks down into easy steps, and there’s no complicated water bath needed—just a steam pan in the oven.

Ingredients You’ll Need

Here’s what makes this cheesecake sing, and how each element brings something special:

Graham cracker crumbs: For that golden, toasty crust base with a little crunch.
Granulated sugar: Sweetens every layer — crust, filling, and that fluffy meringue topping.
Unsalted butter: Melted into the crumbs to bind and flavor the crust.
Cream cheese: The star of the show. Go for full-fat and softened for the silkiest texture.
Sour cream: Adds a tangy balance to the rich cream cheese.
Lemon juice: Freshly squeezed, please! It brings that zingy lemon flavor forward.
Lemon zest: Adds aromatic oils and bright citrus flavor — don’t skip this.
All-purpose flour: A little goes a long way in stabilizing the cheesecake without affecting the creaminess.
Eggs: Gently bind everything together and create that classic cheesecake texture.
Lemon curd: A sweet-tart topper that deepens the lemon flavor.
Egg whites: For whipping up that glorious meringue.
Cream of tartar: Helps stabilize the meringue and keep those peaks high and proud.
Vanilla extract: Adds warmth and depth to the meringue.

Variations

Want to tweak it to suit your cravings? Here are some tasty options:

Gingersnap Crust: Swap graham crackers for crushed gingersnaps for a spiced, bold crust.
Meyer Lemon Twist: Use Meyer lemons for a sweeter, floral lemon flavor.
Berry Lemon Cheesecake: Fold fresh raspberries or blueberries into the batter before baking.
Mini Cheesecakes: Bake in muffin tins for adorable, individual servings — great for parties!
No Torch? No Problem: Broil the meringue carefully in the oven until golden, watching closely to avoid burning.

How to Make Lemon Meringue Cheesecake

Step 1: Prep the Pan

Preheat your oven to 350°F. Place a large pan of water on the bottom rack for gentle steam. Line a 9-inch springform pan with parchment paper.

Step 2: Make the Crust

Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of your pan. Bake for 8-10 minutes, then let cool.

Step 3: Mix the Cheesecake Filling

Beat cream cheese and sugar until creamy. Add sour cream, lemon juice, zest, and flour, mixing until smooth. Add in the eggs last, mixing just until combined.

Step 4: Bake the Cheesecake

Pour the filling over the crust. Bake for 50–60 minutes. It should be set at the edges and slightly jiggly in the center. Leave the door cracked open and let it cool in the oven for 10-15 minutes before removing.

Step 5: Chill

Cool on a wire rack, then refrigerate for at least 6 hours (or overnight) to set fully.

Step 6: Add Lemon Curd

Once the cheesecake is firm, spread lemon curd evenly over the top and chill for another hour.

Step 7: Make the Meringue

Whisk egg whites, sugar, and cream of tartar over a double boiler until warm and sugar is dissolved. Beat until stiff peaks form. Add vanilla at the end.

Step 8: Decorate and Toast

Spread the meringue over the cheesecake, forming peaks. Use a kitchen torch to toast until golden. Keep refrigerated until ready to serve.

Pro Tips for Making the Recipe

Use Room Temp Ingredients: This helps everything blend smoothly, especially the cream cheese.
Don’t Overmix the Eggs: Too much air can cause cracks. Stir just until combined.
Avoid Water Bath Hassle: The steam pan underneath does the trick — no foil wrapping required.
Torch Cautiously: If using a torch for the first time, practice on a marshmallow. Keep it moving in circles to avoid burning spots.

How to Serve

This cheesecake shines on its own, but here’s how to take it over the top:

Add a Fresh Touch:

Serve with fresh berries or thin lemon slices for a pop of color and flavor.

Complement with Drinks:

Pair it with earl grey tea, a sparkling lemon soda, or even a crisp glass of prosecco for a dessert that feels fancy.

Dress It Up:

A drizzle of raspberry sauce or a sprinkle of crushed pistachios can elevate the presentation even more.

Make Ahead and Storage

Storing Leftovers

Store in the refrigerator, tightly covered, for up to 5 days. The meringue holds up surprisingly well!

Freezing

You can freeze the cheesecake without the meringue. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight before adding meringue.

Reheating

No reheating needed — this cheesecake is best served chilled. Just let it sit at room temp for 15 minutes before slicing.

FAQs

Can I use store-bought lemon curd?
Absolutely! It saves time and still tastes great. Just make sure it’s smooth and not too runny so it sets nicely on the cheesecake.

Do I have to use a springform pan?
Yes, it really helps when it comes time to release the cheesecake. If you don’t have one, use a cake pan with high sides and line it very well with parchment, but unmolding will be trickier.

What if I don’t have a kitchen torch?
No worries! Pop the cheesecake under a broiler for 1–2 minutes. Watch it like a hawk—it toasts fast.

Can I make this ahead for a party?
Yes! This cheesecake actually tastes better the next day. Just add the meringue the day you’re serving for the freshest look.

Final Thoughts

This Lemon Meringue Cheesecake is pure joy on a plate — fresh, creamy, and unapologetically luscious. If you’re a fan of lemon desserts or just want a crowd-pleasing showstopper, give this a go. It’s easier than it looks and guaranteed to steal the spotlight at any gathering. You’re going to love every single bite!