Lemon Meringue Cheesecake Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it takes a classic cheesecake to the next level with layers of flavor and texture. The lemon zest and juice in the filling give it a bright citrus kick, while the smooth cream cheese keeps it rich and luscious. Topping it with homemade lemon curd adds that extra zing, and the toasted meringue crowns it with a marshmallow-like finish. It’s a great dessert for special occasions, holidays, or whenever I feel like treating myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
⅓ cup unsalted butter, melted

Cheesecake Filling:
24 oz cream cheese (3 packages), softened
¾ cup granulated sugar
½ cup sour cream
¼ cup fresh lemon juice
1 tbsp lemon zest
2 tbsp all-purpose flour
3 large eggs

Lemon Curd Layer:
¾ cup lemon curd

Meringue Topping:
4 large egg whites
½ cup granulated sugar
¼ tsp cream of tartar
1 tsp vanilla extract

Directions

1. I preheat the oven to 350°F and place a pan of water on the bottom rack to create steam. This helps prevent cracks. Then I line a 9-inch springform pan with parchment paper.

2. I combine graham cracker crumbs, sugar, and melted butter in a bowl, press the mixture into the bottom of the pan, and bake for 8–10 minutes. I set it aside to cool.

3. For the filling, I beat the cream cheese and sugar until smooth, then mix in the sour cream, lemon juice, lemon zest, and flour. I add the eggs one at a time, beating just until incorporated to avoid overmixing.

4. I pour the cheesecake filling over the crust and bake for 50–60 minutes until the edges are set and the center still jiggles slightly. After baking, I turn off the oven, crack the door open, and let the cheesecake cool inside for about 10–15 minutes before transferring it to a wire rack.

5. I chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight.

6. Once fully chilled, I spread the lemon curd evenly over the top and refrigerate it for another hour.

7. To make the meringue, I whisk the egg whites, sugar, and cream of tartar in a bowl over a double boiler until the sugar dissolves and the mixture is warm. Then I beat it with a mixer until stiff peaks form and finish by adding vanilla extract.

8. I spread the meringue over the cheesecake, forming soft peaks with a spatula. To finish, I either use a kitchen torch to lightly brown the meringue or place the cake under a broiler for a few seconds, watching closely.

9. I keep the cheesecake refrigerated until ready to serve.

Servings and Timing

This recipe makes 12 servings and takes about 30 minutes to prep, 60 minutes to bake, and 6+ hours to chill, for a total of 7 hours including resting time. It’s best made ahead so all the flavors can develop.

Variations

Here are a few ways I like to change things up:

• Crust Alternatives: I sometimes use crushed vanilla wafers or digestive biscuits instead of graham crackers.

• Berry Twist: I fold in some mashed raspberries or blueberries into the lemon curd for a fruity spin.

• Mini Cheesecakes: I prepare this in muffin tins with liners for individual servings—perfect for parties.

• Lighter Version: I swap the sour cream with Greek yogurt and reduce the sugar slightly for a less rich option.

• Coconut Lemon: I stir in a bit of shredded coconut into the crust and top the meringue with toasted coconut.

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container in the fridge for up to 5 days. The texture holds up well, and the flavors stay fresh.

• Freezer: To freeze, I skip the meringue, wrap the cheesecake tightly in plastic wrap and foil, and freeze for up to 2 months. I thaw it overnight in the fridge and top with fresh meringue before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, I often make it the night before. It actually tastes better the next day once it’s fully set and chilled.

Do I have to use a water bath?

A water bath helps prevent cracks and creates a smoother texture. But if I don’t want the hassle, placing a pan of water on the bottom rack of the oven works pretty well.

What if I don’t have lemon curd?

I sometimes use a thick lemon jam or make a quick homemade lemon curd with egg yolks, lemon juice, sugar, and butter. It’s worth it.

Can I skip the meringue topping?

Yes. I can serve the cheesecake with whipped cream or plain if I prefer a simpler version. The lemon curd alone adds enough flavor.

How do I know when the cheesecake is done baking?

I look for set edges and a slightly jiggly center. It should wobble gently but not be liquid. It continues to set as it cools.

Conclusion

This Lemon Meringue Cheesecake is a beautiful dessert that brings a burst of citrus brightness to every bite. I love the contrast between the smooth, creamy filling, the tart lemon curd, and the sweet, fluffy meringue. Whether I’m celebrating a holiday or just craving something special, this cheesecake always delivers. It’s bright, luscious, and unforgettable—just the kind of treat I enjoy sharing (or not).

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