Lemon Meringue Cheesecake

If there’s a dessert that makes people stop mid-conversation and say, “Wow, what is that?”, it’s this Lemon Meringue Cheesecake. Imagine a buttery, crunchy graham crust giving way to a silky, tangy cheesecake filling, topped with vibrant, zesty lemon curd and a cloud of perfectly toasted meringue. The combination is irresistible—light, creamy, tart, and sweet all at once. Trust me, once you take that first bite, you won’t want to share it… though you probably will, because it looks too good to keep to yourself.

This dessert is the ultimate showstopper for special occasions, but it’s also surprisingly approachable for home bakers. With a little attention to detail and a touch of patience, you can create a masterpiece that will wow anyone lucky enough to get a slice. Let’s dive in and make some magic happen in the kitchen.

Recipe Origin:

The Lemon Meringue Cheesecake is a decadent twist on the classic lemon meringue pie, combining the creamy richness of cheesecake with the airy, sweet meringue topping. It draws inspiration from traditional American cheesecakes and European citrus desserts, blending them into a dessert that’s bright, elegant, and utterly indulgent.

Kitchen Tools You’ll Need:

• 9-inch springform pan
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Whisk
• Rubber spatula
• Zester or microplane
• Measuring cups and spoons
• Saucepan
• Wooden spoon
• Offset spatula (for meringue)
• Oven
• Blow torch (optional, for lightly toasting meringue)

Print

Why You’ll Love Lemon Meringue Cheesecake

This dessert isn’t just about flavor—it’s about the experience, the wow factor, and the joy of creating something gorgeous from scratch. Here’s why this cheesecake is a must-try:

Show-Stopping Dessert: Perfect for dinner parties, birthdays, or holidays. Your guests will be impressed by the beautiful layers of crust, cheesecake, lemon curd, and meringue.

Balanced Flavors: The tartness of fresh lemon juice and zest perfectly cuts through the sweetness of the cheesecake and meringue, creating a harmonious bite every time.

Textural Delight: Crunchy crust, creamy filling, smooth curd, and fluffy meringue—it’s a symphony of textures in one dessert.

Customizable: You can adjust the lemon intensity, add berries, or even create a chocolate drizzle for a fun variation.

Satisfying but Elegant: Light enough to end a meal without feeling heavy, yet decadent enough to feel like a real treat.

Chef’s Pro Tips for Perfect Results:

• Make sure your cream cheese is at room temperature to avoid lumps in your cheesecake.
• Use freshly grated lemon zest for the brightest, freshest flavor.
• Avoid overbaking the cheesecake; a slight wobble in the center is perfect. It will continue to set as it cools.
• Toast the meringue lightly under the broiler or with a blow torch for a professional look.
• Chill your cheesecake thoroughly before serving—at least 4 hours, ideally overnight.

Ingredients in Lemon Meringue Cheesecake

Here’s a breakdown of the magic that makes this dessert unforgettable:

Graham Crust Ingredients:
Honey Graham Cracker Crumbs: Crunchy and slightly sweet, forming the perfect base for the cheesecake.
Butter (Melted): Binds the crumbs together and adds rich flavor.
Sugar: Enhances the sweetness of the crust.
Kosher Salt: A pinch to balance and elevate all the flavors.

Cheesecake Ingredients:
Cream Cheese: The star of the show—creamy, tangy, and velvety smooth.
Eggs: Give structure to the cheesecake while keeping it soft and luscious.
Sugar: Sweetens without overpowering the lemony brightness.
Vanilla Extract: Adds warmth and depth to the filling.
Lemon Zest: Bursts of citrus flavor in every bite.

Zesty Lemon Curd Ingredients:
Sugar: Balances the tartness of the lemons.
Lemon Zest: Provides concentrated lemon aroma and flavor.
Fresh Lemon Juice: Adds tangy brightness that makes this cheesecake sing.
Butter (Melted): Gives a silky, luxurious texture to the curd.
Egg and Egg Yolks: Thickens the curd for a smooth, spreadable consistency.

Meringue Ingredients:
Egg Whites: Whipped into airy peaks, creating a fluffy, sweet topping.
Sugar: Stabilizes the egg whites and sweetens the meringue for that signature glossy finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this masterpiece:

Preheat Your Oven: Preheat your oven to 350°F (175°C). This ensures your crust and cheesecake bake evenly.

Prepare the Graham Crust: In a medium bowl, combine honey graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool while you prepare the cheesecake filling.

Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sugar and continue mixing until fully incorporated. Beat in eggs one at a time, followed by vanilla extract and lemon zest. Pour the filling over the cooled crust, smoothing the top with a spatula.

Bake the Cheesecake: Bake for 45–50 minutes, or until the edges are set but the center still slightly jiggles. Remove from oven and let cool to room temperature.

Prepare the Lemon Curd: In a small saucepan over medium heat, whisk together sugar, lemon zest, lemon juice, butter, egg, and egg yolks. Cook gently, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool slightly before spreading over the cheesecake.

Make the Meringue: In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Spread the meringue evenly over the lemon curd layer.

Toast the Meringue: Using a kitchen blow torch, lightly toast the peaks of the meringue until golden brown. Alternatively, you can place the cheesecake under the broiler for 1–2 minutes—watch carefully to avoid burning.

Chill and Serve: Refrigerate the cheesecake for at least 4 hours, preferably overnight. Slice, serve, and watch your guests’ faces light up with every bite.

Nutrition Facts

Servings: 10–12
Calories per serving: Approximately 400–450 kcal

Preparation Time
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 5 hours (including chilling time)

How to Serve Lemon Meringue Cheesecake

Fresh Berries: Strawberries, raspberries, or blueberries add color and freshness.

Whipped Cream: A light dollop complements the rich cheesecake and tangy curd.

Citrus Zest Garnish: Sprinkle a bit of extra lemon zest on top for added visual appeal and flavor punch.

Chocolate Drizzle: For a fun twist, a small drizzle of white or dark chocolate can add a touch of decadence.

Presentation matters! Serve on a beautiful cake stand or platter, and watch as this dessert becomes the centerpiece of any table.

Make-Ahead and Storage Tips

Prep Ahead: You can make the crust, cheesecake, and curd a day ahead. Just assemble and add meringue before serving.

Storage Tips: Store leftovers in the fridge for up to 4 days, covered tightly to prevent the meringue from drying out.

Freezing: Cheesecake freezes well, but meringue does not. Freeze the cheesecake alone, then add lemon curd and meringue after thawing.

Variations to Try

• Berry Lemon Cheesecake: Add a layer of fresh berries between the cheesecake and lemon curd.
• Chocolate Lemon Cheesecake: Swirl melted white chocolate into the cheesecake filling before baking.
• Mini Cheesecakes: Make individual servings in a muffin tin for parties or gifts.

Additional Tips

• Use room temperature ingredients for the smoothest cheesecake.
• For a cleaner slice, dip your knife in hot water and wipe between cuts.
• If your meringue deflates slightly, gently re-whip it before spreading.

FAQ Section

Q1: Can I make this cheesecake without a springform pan?
A1: A regular cake pan works, but the cheesecake is easier to remove from a springform pan.

Q2: Can I make lemon curd ahead of time?
A2: Yes! Store in an airtight container in the fridge for up to a week.

Q3: Can I use a different crust?
A3: Absolutely! Chocolate cookie crust or vanilla wafer crust are excellent alternatives.

Q4: Can I make this dairy-free?
A4: Yes, using plant-based cream cheese and butter alternatives works, though texture may vary slightly.

Q5: Can I make this gluten-free?
A5: Use gluten-free graham crackers for the crust.

Q6: How do I prevent cheesecake cracks?
A6: Avoid overmixing, bake gently, and let it cool gradually.

Q7: Can I use bottled lemon juice?
A7: Fresh lemon juice gives the brightest, cleanest flavor, but bottled juice works in a pinch.

Q8: Can I make the meringue ahead?
A8: It’s best made right before serving to maintain its fluffiness.

Q9: How do I store leftovers with meringue?
A9: Cover loosely and refrigerate. The meringue may soften slightly over time.

Q10: Can I double the recipe?
A10: Yes, but bake in larger pans or multiple pans as needed. Adjust baking time slightly.

Conclusion

This Lemon Meringue Cheesecake is truly a dessert to savor. Each layer—the buttery graham crust, creamy cheesecake, zesty lemon curd, and fluffy meringue—works in perfect harmony to create a sweet, tangy, and utterly indulgent experience. It’s elegant enough for special occasions yet simple enough to make at home for your loved ones. Slice, serve, and enjoy every bright, luscious bite—it’s a cheesecake you’ll want to make again and again.

Discover how to make this indulgent dessert with a zesty lemon flavor: