Lemon Meringue Cheesecake

Welcome, fellow dessert aficionados and curious kitchen explorers! Today, we’re diving into the delightful world of cheesecakes with a twist that’s sure to tickle your taste buds and brighten your day. Introducing the Lemon Meringue Cheesecake – a harmonious blend of tangy, sweet, and creamy that dances on your palate and brings a zest of joy to your dessert experience.

Imagine the classic richness of cheesecake, now infused with the vibrant, citrusy notes of fresh lemons, layered with a luscious, tart lemon curd, and crowned with a cloud-like, golden meringue. Every bite is a symphony of textures and flavors – the crunchy, buttery graham cracker crust, the smooth, creamy cheesecake filling, the zesty lemon curd, and the airy, sweet meringue. It’s not just a dessert; it’s a celebration of flavors that brings a ray of sunshine to your table.

Perfect for special occasions, or just when you need a little pick-me-up, this Lemon Meringue Cheesecake is a showstopper. Whether you’re a seasoned baker or a curious novice, this recipe guides you through each step, ensuring a delightful culinary journey and a masterpiece to be proud of.

So, tie your apron, preheat your oven, and get ready to whisk yourself away on a delightful adventure with this Lemon Meringue Cheesecake. It’s more than just a dessert; it’s a slice of happiness waiting to be shared!


For the Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Tip: For an extra zing, consider adding a teaspoon of cinnamon or lemon zest to the crust mixture.

For the Cheesecake Filling:

  • 24 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup sour cream, at room temperature

Twist: Mix in a teaspoon of vanilla extract to add depth to the flavor.

For the Lemon Curd:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 6 tablespoons unsalted butter, at room temperature
  • 1 tablespoon lemon zest

Tip: To ensure a smooth curd, strain it through a fine-mesh sieve to remove any lumps.

For the Meringue:

  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Twist: For a glossy, stable meringue, add a pinch of salt or a couple of drops of lemon juice.


  1. Preparation:
    • Preheat your oven to 350°F (175°C).
    • Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Making the Crust:
    • Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until well combined.
    • Press the mixture onto the bottom and up the sides of the prepared pan.
    • Bake for 10 minutes until lightly golden. Let it cool.
  3. Cheesecake Filling:
    • In a large bowl, beat the cream cheese until smooth. Add sugar and beat until combined.
    • Add eggs one at a time, beating well after each addition.
    • Stir in lemon juice, zest, and sour cream until smooth.
    • Pour the filling into the cooled crust and smooth the top with a spatula.
  4. Baking the Cheesecake:
    • Bake for 45-50 minutes. The edges should be set, but the center slightly jiggly.
    • Remove from the oven and let it cool to room temperature.
  5. Preparing Lemon Curd:
    • Whisk eggs and sugar in a medium saucepan until well combined.
    • Add lemon juice, butter, and zest. Cook over medium heat, whisking constantly, until thickened (10-15 minutes).
    • Remove from heat and let it cool to room temperature.
  6. Assembling:
    • Spread the lemon curd evenly over the top of the cooled cheesecake.
  7. Meringue Topping:
    • Beat egg whites and cream of tartar to soft peaks.
    • Gradually add sugar, beating to stiff peaks.
    • Spread the meringue over the lemon curd, covering the cheesecake edges.
  8. Final Baking:
    • Bake for an additional 10-15 minutes until the meringue is golden brown.
  9. Cooling and Chilling:
    • Let the cheesecake cool to room temperature.
    • Chill in the refrigerator for at least 2 hours before serving.
  10. Serving:
    • Slice and serve the chilled cheesecake.

Additional Tips

  • Crust Variations: Add a pinch of cinnamon or nutmeg to the crust for a spiced flavor.
  • Smooth Curd: For an extra smooth curd, strain it through a fine sieve before spreading it on the cheesecake.
  • Meringue Tips: Ensure your bowl is clean and dry before beating egg whites for the meringue.

Serving and Storage

  • Garnish: Garnish with lemon slices or zest for a fresh look.
  • Storage: Keep refrigerated and best consumed within 3 days.

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