If you’re craving a dessert that sings with bright citrus flavor and has an irresistible texture combination, this Lemon Meringue Cheesecake Recipe is an absolute must-try. Imagine a buttery graham cracker crust hugging a luscious, tangy lemon cheesecake filling, topped with a silky layer of fresh lemon curd and crowned with a perfectly toasted, fluffy meringue. Each forkful melts in your mouth with a beautiful balance of sweet, tart, and creamy that will make this cheesecake your new go-to for celebrations or whenever you need a bright pick-me-up. Trust me, once you make this dessert, it will be impossible to resist sharing it with your favorite people over and over again.
Ingredients You’ll Need
This recipe uses simple, classic ingredients that come together to create a dessert bursting with flavor and texture. Every component plays a critical role: from a crisp, buttery crust to the creamy, tangy cheesecake, fresh lemon curd that adds a vibrant kick, and a glossy, toasted meringue that finishes the dish with a cloud-like lightness.
- Graham cracker crumbs: Provide the perfect base with a subtly sweet crunch that holds the crust together.
- Granulated sugar: Sweetens both the crust and filling, balancing the bright lemon flavors.
- Unsalted butter: Adds richness to the crust and velvety smoothness to the lemon curd.
- Cream cheese: The star of the filling offering creamy texture and a mild tang.
- Eggs: Help bind and set the cheesecake filling perfectly.
- Sour cream: Adds moisture and a slight tang, enhancing the cheesecake’s smoothness.
- All-purpose flour: Gives structure without heaviness.
- Vanilla extract: Delivers a fragrant warmth that complements the lemon.
- Fresh lemon juice and zest: Infuse the filling and curd with bright, fresh citrus flavor that’s essential.
- Egg whites, cream of tartar, and sugar (for meringue): Whipped to glossy peaks to create the light, airy topping that’s beautifully toasted.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and preparing a 9-inch springform pan by greasing it and lining the bottom with parchment paper for easy removal. Mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this evenly into the pan’s bottom to form your crust. Bake it for 10 minutes to set and develop a subtle toasted flavor, then let it cool completely. This ensures your crust stays firm when you add the filling.
Step 2: Make the Cheesecake Filling
Beat softened cream cheese until it’s completely smooth and lump-free—that silky base is the key to a velvety cheesecake. Gradually add sugar and continue mixing until creamy. Next, beat in the eggs one at a time, making sure each is fully incorporated to avoid overmixing. Add sour cream, flour, vanilla extract, lemon zest, and fresh lemon juice, stirring just until combined to keep the filling light and fluffy. Pour the filling over your cooled crust. Place the springform pan in a larger baking dish filled with hot water for a water bath—this gentle cooking method helps prevent cracks. Bake for 55 to 65 minutes until the center is set but still gently jiggly. Leave the oven door cracked and cool the cheesecake for an hour, then refrigerate for at least four hours or overnight for the best texture.
Step 3: Prepare the Lemon Curd
Whisk together fresh lemon juice, lemon zest, sugar, and eggs in a saucepan over medium heat. Stir continuously as the mixture thickens, which takes about 5 to 7 minutes, to prevent curdling. Once thickened, remove from heat and stir in butter until glossy and smooth. Allow the lemon curd to cool slightly before spreading it evenly over the chilled cheesecake. This layer adds a vibrant, zesty punch that complements the creamy filling perfectly.
Step 4: Whip Up the Meringue
In a super clean bowl, beat egg whites along with cream of tartar until soft peaks form. Gradually add sugar and continue whisking until those soft peaks transform into stiff, shiny peaks that hold their shape. Beat in vanilla extract for added flavor. Gently spoon or pipe your meringue over the lemon curd layer, creating beautiful peaks and swirls.
Step 5: Toast the Meringue and Chill
For that iconic golden finish, use a kitchen torch to toast the meringue until browned to your liking or place the cheesecake under a broiler for 1 to 2 minutes—watch it closely to avoid burning. Finally, chill the cheesecake for 30 minutes before serving to let all the flavors meld and the meringue set perfectly.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
A sprinkle of finely grated lemon zest or a few thin lemon slices adds a fresh, decorative touch with a hint of extra citrus aroma. Alternatively, a few fresh mint leaves bring a pop of green and a refreshing contrast that wakes up your palate.
Side Dishes
Pair your Lemon Meringue Cheesecake with light, fruity accompaniments like fresh berries or a simple berry compote. For a cozy twist, a dollop of whipped cream or a scoop of vanilla bean ice cream elevates the dessert’s richness and balances the tangy lemon notes beautifully.
Creative Ways to Present
Serve this cheesecake on a rustic wooden board or a bright white cake stand that makes the colors pop. You can also slice it into mini portions for a party platter, or garnish individual slices with edible flowers to turn every serving into a stunning showstopper your guests won’t forget.
Make Ahead and Storage
Storing Leftovers
Store leftover slices in an airtight container in the refrigerator for up to three days to keep the cream cheese fresh and the meringue fluffy. Always cover it well to prevent the cake from absorbing any fridge odors.
Freezing
You can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe container. Freeze for up to one month; thaw in the refrigerator overnight before serving to maintain the delicate texture of the cheesecake and meringue.
Reheating
This cheesecake is best enjoyed chilled, so avoid reheating which could deflate the meringue. However, if you prefer it closer to room temperature, simply let it sit out for 15-20 minutes before serving for a softer mouthfeel.
FAQs
Can I make this Lemon Meringue Cheesecake Recipe dairy-free?
While the traditional recipe relies on cream cheese and butter, you can experiment with dairy-free cream cheese alternatives and plant-based butters. Keep in mind the texture and flavor may vary slightly, but it’s a great option for dairy-free diets.
Why is the water bath necessary for baking the cheesecake?
The water bath gently and evenly cooks the cheesecake, preventing cracks on the surface by maintaining moisture and a stable temperature throughout baking. It ensures the texture stays creamy and smooth.
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is highly recommended for the best bright, natural flavor in both the filling and lemon curd. Bottled lemon juice tends to be less vibrant and can affect the overall freshness of the dessert.
How do I prevent the meringue from weeping or weeping after baking?
Make sure to beat the egg whites to stiff peaks and gradually add sugar to stabilize the meringue. Also, freshly make the meringue right before topping the cheesecake to avoid moisture buildup. Toasting it properly helps seal the surface, reducing weeping.
Can I prepare parts of the Lemon Meringue Cheesecake Recipe ahead of time?
Yes! Baking the crust and making the cheesecake filling can be done a day ahead. The lemon curd and meringue are best made right before assembling and serving to keep everything fresh and vibrant.
Final Thoughts
This Lemon Meringue Cheesecake Recipe truly captures the magic of a classic lemon meringue pie and the richness of cheesecake in one unforgettable dessert. It’s perfect for sharing with loved ones or celebrating special moments with bright, sunny flavors and a gorgeous presentation. I encourage you to give it a try soon—it might just become your new signature dessert that everyone raves about!
Print
Lemon Meringue Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Meringue Cheesecake is a luscious dessert combining a creamy lemon-flavored cheesecake with a tangy lemon curd topping and a light, toasted meringue finish. Perfect for special occasions or holiday gatherings, this recipe features a graham cracker crust, smooth cheesecake filling infused with fresh lemon zest and juice, a rich lemon curd, and a beautifully toasted meringue layer.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
For the lemon curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter
For the meringue:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal later.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then remove and allow it to cool completely before adding the filling.
- Prepare the cheesecake filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until well combined. Add the eggs one at a time, mixing well after each addition. Then incorporate the sour cream, all-purpose flour, vanilla extract, lemon zest, and fresh lemon juice. Mix just until combined to maintain a smooth texture.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan into a water bath by setting it inside a larger baking dish filled with hot water halfway up the sides of the pan. Bake for 55 to 65 minutes, until the center is set but still slightly jiggly. After baking, turn off the oven, crack open the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight to fully set.
- Make the lemon curd: In a saucepan over medium heat, whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs. Stir constantly until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in the unsalted butter until the curd is smooth. Let the lemon curd cool before spreading it evenly over the chilled cheesecake.
- Prepare the meringue: In a clean, dry mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat, until stiff, glossy peaks develop. Beat in the vanilla extract for flavor. Spoon or pipe the meringue evenly over the lemon curd layer.
- Finish and serve: Use a kitchen torch to carefully toast the meringue until golden brown in spots, or place the cheesecake briefly under a broiler for 1 to 2 minutes, watching closely to avoid burning. Chill the finished cheesecake for 30 minutes before slicing and serving.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter and even baking.
- The water bath is essential to prevent cracks on the cheesecake surface by providing gentle, even heat during baking.
- Use fresh lemons for the zest and juice to maximize flavor in the filling and curd.
- Store any leftover cheesecake covered in the refrigerator for up to 3 days to maintain freshness.
- Be cautious when toasting the meringue, whether using a torch or broiler, to avoid burning.
