5-Star Heavenly Lemon Meringue Cheesecake You’ll Fall in Love With

If desserts had a personality, Lemon Meringue Cheesecake would be the glamorous best friend who always knows how to brighten your day. She’s creamy and smooth like your favorite cheesecake, delightfully tangy thanks to a sunny lemon curd, and crowned with a cloud of sweet, toasted meringue.

I still remember the first time I made this beauty for a spring brunch. Everyone swore they’d “just have a small slice” and then somehow came back for seconds. The tangy lemon cuts through the richness so perfectly, it’s almost too easy to keep going back for more. Whether you’re celebrating a birthday, Easter, or simply need a pick-me-up, this cheesecake will have you—and anyone lucky enough to get a slice—smiling all day.

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Why You’ll Love This Heavenly Lemon Meringue Cheesecake

• Three layers of joy – buttery graham crust, creamy cheesecake, zesty lemon curd, and fluffy meringue.
• Looks bakery-fancy but you can make it at home.
• Bright, sunny flavor that works year-round.
• Make-ahead friendly for stress-free entertaining.

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 3 tbsp granulated sugar
• 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• ¼ cup sour cream
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 3 large eggs
• 1 tsp vanilla extract

For the Lemon Curd Layer:

• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter

For the Meringue Topping:

• 4 large egg whites
• ½ cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

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Instructions

1. Preheat & Prep – Preheat oven to 325°F (160°C). Grease a 9-inch springform pan, line bottom with parchment.
2. Make the Crust – Mix graham crumbs, sugar, and melted butter until it resembles wet sand. Press firmly into pan. Bake 10 min, cool.
3. Prepare the Cheesecake – Beat cream cheese until smooth. Add sugar, sour cream, lemon juice, zest, and vanilla. Beat until combined. Add eggs one at a time, mixing just until incorporated.
4. Bake the Cheesecake – Pour filling over crust. Tap gently to release air bubbles. Bake in a water bath for 50–60 min until edges set but center jiggles slightly. Turn off oven, leave cheesecake inside 1 hr. Chill at least 4 hrs or overnight.
5. Make the Lemon Curd – Whisk lemon juice, zest, sugar, and eggs in a saucepan over medium-low. Stir in butter. Cook, whisking, until thickened (5–7 min). Strain and cool. Spread over chilled cheesecake.
6. Make the Meringue – Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, then vanilla, beating to stiff, glossy peaks.
7. Finish – Spread or pipe meringue over lemon curd. Toast with kitchen torch or broil 1–2 min, watching closely.
8. Serve & Store – Chill briefly before slicing. Store leftovers in fridge.

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Melania’s Tips for Perfect Lemon Meringue Cheesecake

• Room temp cream cheese makes for the smoothest filling.
• Don’t overbake—the center should still have a gentle jiggle.
• Fresh lemon juice only for the brightest flavor.

PIN IT OR SAVE IT

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Bake It With the Littles

Let them press the graham cracker crust (fun and safe for little hands) and help zest lemons. They’ll feel proud seeing their work in the final masterpiece.

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Meal-Prep Magic

This cheesecake can be made two days ahead—just add meringue the day you serve. Store covered in the fridge to keep it fresh.

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Healthier Swaps Without Losing the Magic

• Use low-fat cream cheese for a lighter texture.
• Swap some sugar for honey in the curd for a softer sweetness.
• Make a nut-based crust with almond flour for gluten-free guests.

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Leftover Remix

• Cheesecake Parfaits – Layer leftover slices with crushed cookies and berries.
• Frozen Cheesecake Bites – Cut into cubes, freeze, and dip in chocolate.

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Gift It Like a Pro

Place in a white cake box with a window, tie with a yellow ribbon, and add a little “Made with Love” tag. Perfect for birthdays or thank-you gifts.

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FAQs

Can I freeze it? Yes, without the meringue. Add fresh meringue before serving.

Can I use bottled lemon juice? I recommend fresh for the best taste, but bottled works in a pinch.

Do I need a torch for the meringue? Nope—just use your oven’s broiler, but keep a close eye.

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Final Thought

Heavenly Lemon Meringue Cheesecake is the dessert equivalent of sunshine after rain—bright, beautiful, and guaranteed to lift spirits. Every slice is a mix of creamy, tangy, and sweet that will have everyone coming back for seconds (and maybe thirds).

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