If you’re searching for a dessert that brilliantly combines tart citrus zing with creamy indulgence, this Lemon Meringue Cheesecake Recipe is the answer. Imagine a luscious cheesecake base infused with fresh lemon juice and zest, topped with a cloud-like, toasted meringue—all bringing the classic lemon meringue pie flavor into a rich, velvety cheesecake form. It’s the perfect balance of sweet, tangy, and airy textures that will wow any crowd and become a beloved staple in your recipe collection.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first exciting step to crafting this delightful Lemon Meringue Cheesecake Recipe. Each component plays a pivotal role, from the buttery crust that adds a satisfying crunch to the silky cream cheese filling bursting with lemon brightness, and the fluffy meringue that crowns the creation with an irresistible golden finish.
- 2 cups graham cracker crumbs: The crunchy, slightly sweet base sets the foundation for the cheesecake texture.
- ½ cup unsalted butter, melted: Binds the crust crumbs perfectly and adds rich buttery flavor.
- 2 tablespoons granulated sugar: Gives a subtle sweetness to the crust.
- 3 packs (8 oz each) cream cheese, softened: The creamy heart of the cheesecake that creates its luscious texture.
- ¾ cup granulated sugar: Sweetens the filling just enough to complement the tart lemon.
- 3 large eggs: Helps to set the cheesecake while keeping it tender.
- ½ cup sour cream: Adds tang and creaminess, making the filling extra smooth.
- 2 teaspoons vanilla extract: Enhances the cake’s flavor with a warm vanilla note.
- ¼ cup fresh lemon juice: Provides the fresh citrus punch inside the filling.
- 1 tablespoon lemon zest: Gives a vibrant aroma and intensified lemon flavor.
- ½ cup fresh lemon juice (for curd): Key for the lemon curd topping that livens up the cake.
- 2 teaspoons lemon zest (for curd): Infuses the curd with aromatic brightness.
- ¾ cup granulated sugar (for curd): Balances lemon’s tartness in the curd.
- 4 large egg yolks: Thickens and enriches the lemon curd beautifully.
- 6 tablespoons unsalted butter, cubed: Makes the lemon curd silky and luxurious.
- 4 large egg whites: Whipped into the meringue for that airy, toasted topping.
- ½ cup granulated sugar (for meringue): Sweetens and stabilizes the meringue.
- ½ teaspoon cream of tartar: Helps to stabilize and lift the egg whites for fluffy meringue.
- 1 teaspoon vanilla extract (for meringue): Adds depth and warmth to the meringue flavor.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand. Press this evenly into the bottom of a springform pan to form the crust. Baking it for about 10 minutes helps to solidify the base so it holds firmly once the filling goes on.
Step 2: Make the Cheesecake Filling
Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar, then incorporate the eggs one at a time, blending well after each. Add sour cream, vanilla extract, ¼ cup lemon juice, and 1 tablespoon lemon zest, mixing just until combined — overmixing can affect the texture. Pour the filling over the baked crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake
Place the cheesecake into the oven and bake for about 55 to 60 minutes. The edges should be set but the center still slightly jiggly like pudding. Turn off the oven and leave the cheesecake inside for an additional 15 minutes to cool gradually, reducing cracks on the surface. Then remove and cool completely before adding the lemon curd topping.
Step 4: Prepare the Lemon Curd
In a heatproof bowl, whisk lemon juice, lemon zest, ¾ cup sugar, egg yolks, and cubed butter. Set the bowl over simmering water, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let cool slightly. Spread the lemon curd evenly over your cooled cheesecake to add a glossy, tart layer that contrasts beautifully with the creamy base.
Step 5: Whip and Torch the Meringue
Beat the egg whites with cream of tartar until soft peaks form. Slowly add ½ cup sugar, continuing to beat until stiff peaks form, then fold in vanilla extract. Spread the meringue over the lemon curd topping in decorative peaks. Using a kitchen torch, gently brown the meringue until it’s golden and toasty. If no torch is available, broil for 1-2 minutes watching carefully to avoid burning.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
A sprinkle of finely grated lemon zest or a few thin lemon slices adds freshness and a pop of color, turning your Lemon Meringue Cheesecake Recipe into a showstopper. For a touch of elegance, scatter edible flowers or a dusting of powdered sugar to enhance the visual appeal.
Side Dishes
This cheesecake pairs wonderfully with fresh berries such as raspberries or blueberries, which bring a lovely tartness that balances the rich creaminess. A light dollop of whipped cream or a scoop of vanilla bean ice cream can round out the dessert experience, turning it into a decadent treat.
Creative Ways to Present
For a fun twist, serve individual mini cheesecakes in mason jars with layers of crust, filling, lemon curd, and meringue. Alternatively, slice into perfect wedges and present on bright, rustic plates that complement the lemony hues. Adding a drizzle of berry coulis can also introduce a burst of flavor and color.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Meringue Cheesecake Recipe in an airtight container or cover the pan tightly with plastic wrap. Refrigerate for up to four days to keep the cheesecake fresh and the meringue from weeping or becoming soggy.
Freezing
While the cheesecake base freezes well, the delicate meringue topping does not fare as nicely in the freezer. To freeze, remove the meringue, freeze the cake, then add fresh meringue after thawing and before serving for best results. The cheesecake can safely be frozen for up to one month.
Reheating
Since the cheesecake is best enjoyed chilled, reheating isn’t typically recommended. However, if desired, let the cheesecake come to room temperature before serving to bring out its full flavor and creamy texture. Avoid microwave reheating as it can alter the texture.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is always best for that bright, natural flavor in the Lemon Meringue Cheesecake Recipe, but in a pinch, bottled lemon juice will work. Just make sure it’s 100% lemon juice without added preservatives or flavors.
How do I prevent the cheesecake from cracking?
Gradual cooling is key: after baking, leave the cheesecake in the turned-off oven with the door slightly ajar before bringing it to room temperature. Also, avoid overmixing the batter and bake at a moderate temperature to reduce cracking risk.
Is it possible to make this cheesecake gluten-free?
Absolutely! Substitute the graham cracker crumbs with gluten-free graham crackers or another gluten-free cookie crumb, and ensure all other ingredients are gluten-free as well.
Can I prepare the lemon curd and meringue ahead of time?
You can prepare the lemon curd a day ahead and store it covered in the refrigerator. Meringue is best made fresh on the day you serve the cheesecake to ensure it stays airy and crisp after torching.
What can I do if I don’t have a kitchen torch for browning meringue?
If you don’t have a kitchen torch, you can place the meringue-topped cheesecake under the broiler for 1-2 minutes, watching closely so it browns evenly without burning.
Final Thoughts
This Lemon Meringue Cheesecake Recipe truly brings together the best of two classics into one unforgettable dessert. The combination of creamy, tangy cheesecake, luscious lemon curd, and toasted meringue topping is a guaranteed crowd-pleaser. Give it a try for your next celebration or weekend treat—you’ll soon find it a new favorite to share with friends and family!
Print
Lemon Meringue Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes + 10-12 minutes (meringue)
- Total Time: 1 hour 52 minutes (including meringue baking) plus 4 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Meringue Cheesecake combines the rich, creamy texture of classic cheesecake with the bright, tangy flavors of fresh lemon, topped with a fluffy, sweet meringue. It features a buttery graham cracker crust and a luscious lemon curd layer, making it a perfect dessert for special occasions or whenever you crave a citrusy treat.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 3 packs (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
Lemon Curd Layer
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- ¾ cup granulated sugar
- 4 large egg yolks
- 6 tablespoons unsalted butter, cubed
Meringue Topping
- 4 large egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let cool while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with ¾ cup sugar until smooth and creamy. Add the eggs one at a time, beating after each addition. Mix in sour cream, vanilla extract, ¼ cup lemon juice, and 1 tablespoon lemon zest until fully incorporated and smooth.
- Prepare the lemon curd layer: In a heatproof bowl, whisk together ½ cup lemon juice, 2 teaspoons lemon zest, ¾ cup sugar, and 4 egg yolks. Place the bowl over a pot of simmering water (double boiler method) and cook, stirring constantly until the mixture thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and whisk in the cubed butter until smooth. Allow lemon curd to cool slightly.
- Assemble and bake the cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Spread the lemon curd layer evenly over the filling, then gently pour the remaining cheesecake filling on top. Bake at 325°F (163°C) for about 1 hour and 10 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Make the meringue topping: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add ½ cup sugar, continuing to beat until stiff, glossy peaks form. Beat in vanilla extract.
- Add meringue and finish baking: Spread the meringue evenly over the warm cheesecake, creating peaks with a spatula if desired. Return to the oven and bake for an additional 10-12 minutes at 325°F (163°C) until the meringue is golden brown.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight before removing the springform pan and serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Use fresh lemon juice and zest for the brightest lemon flavor.
- When making lemon curd, stir constantly to prevent curdling.
- Be cautious not to overbake the cheesecake; it should have a slight jiggle in the center when done.
- The meringue topping should be spread immediately on warm cheesecake to help it adhere properly.
- Refrigeration is crucial to allow the cheesecake to set fully and to enhance flavors.
