If you adore the zesty brightness of lemon pie and the creamy richness of cheesecake, then you are going to fall head over heels for this Lemon Meringue Cheesecake Recipe. It brings together a buttery graham cracker crust, a smooth and tangy lemon-infused cheesecake filling, a luscious homemade lemon curd, and a perfectly toasted, fluffy meringue topping. This dessert isn’t just a treat; it’s an experience that balances sweet, tart, and silky textures in every bite, making it a showstopper for any occasion.
Ingredients You’ll Need
Each ingredient in this Lemon Meringue Cheesecake Recipe is carefully chosen to create that ideal harmony of flavors and textures. From the crunch of the crust to the creamy filling and the airy meringue, these essentials elevate the dessert to delightful perfection.
- 2 1/4 cups (302g) graham cracker crumbs: The base that adds a satisfying crunch and buttery foundation.
- 10 tbsp (140g) salted butter, melted: Binds the crust ingredients and enriches flavor.
- 3 tbsp (39g) sugar: Sweetens the crust slightly for balance.
- 24 ounces (678g) cream cheese, room temperature: The star of the cheesecake, giving it that signature creamy texture.
- 1 cup (207g) sugar: Sweetens the cheesecake filling gently without overpowering.
- 3 tbsp (24g) all-purpose flour: Helps stabilize the cheesecake so it sets beautifully.
- 1 cup (230g) sour cream, room temperature: Adds a subtle tang and creamy texture.
- 1 1/2 tbsp vanilla extract: Enhances all the flavors with warm aromatic notes.
- 1 tbsp grated lemon zest (2-3 medium lemons): Packs in bright citrus flavor directly into the filling.
- 4 large eggs, room temperature: Provides structure and body to the cheesecake.
- 8 tbsp (120ml) lemon juice (3-4 medium lemons): For the luscious lemon curd topping, delivering vibrant tartness.
- 4 tsp grated lemon zest: Intensifies the lemon flavor in the curd.
- 1/2 cup (104g) sugar: Sweetens the lemon curd perfectly.
- 8 large egg yolks: Create the silky, golden curd texture.
- 1/4 cup (56g) salted butter: Enriches the curd with smooth richness.
- 1 cup (207g) sugar: For the glossy meringue topping.
- 1/2 tsp cream of tartar: Stabilizes the egg whites for perfect meringue peaks.
- 1 tsp vanilla extract: Adds subtle depth to the meringue’s sweetness.
- 4 large egg whites: Whipped into a cloud-like meringue topping that crowns the cheesecake.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper on the bottom; don’t forget to grease the sides! Mixing the graham cracker crumbs, melted butter, and sugar until evenly combined creates that irresistible crust. Press this crumb mixture into the bottom and sides of your prepared pan, then bake for 10 minutes. Once baked, let it cool. Wrapping the pan’s exterior in aluminum foil at this stage makes sure no water seeps in during the upcoming water bath process.
Step 2: Craft the Cheesecake Filling
Lower your oven temperature to 300°F (148°C). Using a large bowl, beat the cream cheese, sugar, and flour on low speed until the batter is smooth without any lumps. Slow mixing minimizes air incorporation, which helps prevent cracks after baking. Then add sour cream, vanilla extract, and lemon zest, blending gently but thoroughly before adding eggs one at a time, incorporating each slowly. Scrape the bowl sides to ensure even mixing, and carefully pour this luscious batter into your pre-baked crust.
Step 3: Bake Using a Water Bath
Place your springform pan into a larger pan and carefully pour warm water to reach halfway up the sides of the cheesecake pan, making sure not to overflow over the foil. This water bath ensures gentle, even baking and keeps the cheesecake moist. Bake for 1 hour and 15 minutes. The center should feel set but still softly jiggly. After baking, turn off the oven and leave the door closed for 30 minutes, then prop the door open slightly for another 30 minutes to cool slowly. This step is essential to avoid cracks. Finally, take the cheesecake out and allow it to rest at room temperature as you prepare the lemon curd.
Step 4: Make the Lemon Curd
The velvety lemon curd is the magic that elevates this Lemon Meringue Cheesecake Recipe. Combine lemon juice, zest, sugar, egg yolks, and butter in a double boiler or bowl over simmering water. Whisk constantly until thickened and reaching about 170-180°F. Pour this tangy curd over the slightly cooled cheesecake before it sets. Pop it into the fridge for 5-6 hours so the curd can chill and firm up perfectly.
Step 5: Prepare the Meringue Topping
For the iconic fluffy meringue, mix sugar, cream of tartar, vanilla extract, and egg whites in a heatproof bowl placed over simmering water. Whisk until the sugar dissolves and egg whites reach 160°F — this ensures safe and glossy meringue. Transfer to a mixer and beat from low to high speed until stiff, shiny peaks form. Swirl the meringue gently over the chilled cheesecake in a slight dome shape. Use a kitchen torch to toast the meringue’s delicate surface until wonderfully golden. Refrigerate until ready to enjoy.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
For a picture-perfect presentation, sprinkle a few thin lemon zest curls or edible flowers on top of the toasted meringue. Fresh mint leaves add a contrasting pop of color and a fragrant note that pairs beautifully with lemon’s brightness.
Side Dishes
Serve your Lemon Meringue Cheesecake Recipe alongside a small bowl of fresh berries or a light berry compote to complement its citrusy sweetness. A dollop of whipped cream or a scoop of vanilla bean ice cream also makes for a luscious pairing.
Creative Ways to Present
Consider serving individual cheesecake slices with a decorative drizzle of homemade berry coulis or lemon glaze on the plate. For gatherings, a layered trifle glass with chunks of this cheesecake, whipped cream, and fresh fruit creates a stunning visual and layered taste experience.
Make Ahead and Storage
Storing Leftovers
Any leftover Lemon Meringue Cheesecake Recipe can be tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator for up to 4 days. This keeps the meringue soft and the cheesecake creamy without drying out.
Freezing
You can freeze the cheesecake without the meringue topping for up to 2 months. Wrap it securely in plastic wrap followed by foil to protect it. When ready to enjoy, thaw in the refrigerator overnight and prepare fresh meringue to add before serving for the best texture.
Reheating
This cheesecake is best enjoyed chilled and should not be reheated. If you like, briefly using a kitchen torch to re-toast the meringue before serving can refresh that toasty flavor without warming the entire dessert.
FAQs
Can I use regular lemon juice instead of fresh?
While fresh lemon juice gives the brightest and most natural flavor, high-quality bottled lemon juice can be a substitute in a pinch. Just be aware it may slightly alter the freshness of the final taste.
What if I don’t have a kitchen torch for the meringue?
If you don’t own a torch, placing the meringue-topped cheesecake briefly under a broiler set on low in your oven works as an alternative. Watch it carefully as it can brown very quickly.
Why is the water bath used during baking?
The water bath gently regulates the heat around the cheesecake, preventing cracking and creating a moist, smooth texture. It’s an important technique for silky cheesecake results.
Can I make this recipe gluten-free?
Yes! Simply substitute the graham cracker crumbs with gluten-free alternatives or crushed gluten-free cookies to keep that wonderful crust without gluten.
How long does it take for the cheesecake to fully set?
Allowing the cheesecake to chill for at least 5-6 hours, preferably overnight, ensures the lemon curd and filling are fully set and flavors meld beautifully before serving.
Final Thoughts
This Lemon Meringue Cheesecake Recipe is truly one of those special desserts that bring sunshine to your table and smiles all around. Its balance of creamy, zesty, and sweet textures makes it a wonderful crowd-pleaser and a delightful treat to share with loved ones. I hope you’ll give this recipe a try and let its bright, comforting flavors become a treasured favorite in your dessert repertoire!
Print
Lemon Meringue Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 2 hours 30 minutes (including cooling and chilling time not active hands-on)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Lemon Meringue Cheesecake combines a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, a tangy homemade lemon curd, and a fluffy toasted meringue topping. Baked in a water bath to achieve a smooth, crack-free texture, this dessert is perfect for special occasions or an elegant treat to share with family and friends.
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 a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom and up the sides of the springform pan. 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: Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined, avoiding incorporating excessive air. Scrape down the bowl sides. Add sour cream, vanilla extract, and lemon zest, mixing gently on low speed. Incorporate eggs one at a time, mixing slowly after each addition and scraping the bowl to ensure an even mixture. Pour the batter into the prepared crust.
- Bake in Water Bath: Place the springform pan into a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan, ensuring the water level stays below the foil on the cheesecake pan. Bake for 1 hour and 15 minutes until the center is set but still slightly jiggly. Turn off the oven and keep the door closed for 30 minutes to let the cheesecake gently continue cooking and cooling. Then crack the oven door open and let it cool for another 30 minutes to prevent cracking. Remove from oven and allow to sit at room temperature.
- Prepare Lemon Curd: Combine lemon juice, grated lemon zest, sugar, egg yolks, and salted butter in a double boiler or a metal bowl set over simmering water. Whisk constantly until the mixture thickens and reaches 170-180°F, thickening further as it cools. Pour the warm lemon curd evenly over the cheesecake before it fully cools. Refrigerate the cheesecake for 5-6 hours until completely set and firm.
- Make Meringue Topping: Combine egg whites, sugar, cream of tartar, and vanilla extract in a large bowl placed over a saucepan of simmering water (double boiler). Whisk constantly until the sugar dissolves and the egg whites are warm (about 160°F), roughly 4-6 minutes. Remove from heat and beat on low speed, gradually increasing to high, until stiff, glossy peaks form (5-7 minutes). Spread the meringue in a dome shape atop the chilled cheesecake.
- Toast Meringue: Use a kitchen torch to lightly toast the outside of the meringue to a golden brown. Refrigerate the completed cheesecake until ready to serve. The cheesecake is best enjoyed within 3-4 days.
Notes
- Using room temperature cream cheese, eggs, and sour cream helps create a smooth cheesecake batter.
- Be sure to wrap the springform pan tightly with foil to avoid water from the bath leaking into the crust and filling.
- The water bath gently cooks the cheesecake, preventing cracking and ensuring creamy texture.
- Slow cooling inside the oven is essential to further prevent cracks on the cheesecake surface.
- Using a kitchen torch for toasting the meringue gives a beautiful finish without melting the meringue.
- Store cheesecake refrigerated and consume within 3-4 days for best freshness.
