Lemon Meringue Cheesecake

Thank you so much for stopping by—this recipe is a real gem! Lemon Meringue Cheesecake takes two iconic desserts and marries them into one showstopping creation. It’s creamy, zesty, sweet, and a little bit dramatic with its golden, cloud-like meringue topping. I can’t wait to walk you through it, because this cheesecake is anything but boring!!

Lemon Meringue Cheesecake combines a smooth, tangy lemon cheesecake base, a bright lemon curd layer, and a fluffy toasted meringue crown. If you’d like to get more recipes like this delivered straight to your inbox, don’t forget to subscribe—you won’t want to miss a single slice.

What is Lemon Meringue Cheesecake?

This cheesecake is a mashup of the classic New York–style cheesecake and the beloved lemon meringue pie. Imagine a graham cracker crust, a creamy lemon-scented cheesecake filling, a glossy lemon curd spread, and finally, a billowy layer of meringue that gets lightly toasted until golden. It’s rich yet refreshing, indulgent yet balanced.

Why You’ll Love This Recipe

• A showstopper dessert – guaranteed to wow guests.
• Perfect balance – creamy, tangy, and sweet in every bite.
• Special-occasion worthy – birthdays, holidays, or dinner parties.
• Make-ahead friendly – cheesecake can be prepped a day in advance.

What Does Lemon Meringue Cheesecake Taste Like?

It’s creamy and velvety from the cheesecake, bright and citrusy from the lemon curd, and light and airy thanks to the meringue topping. The contrast of textures is heavenly—crisp crust, smooth filling, glossy curd, and fluffy meringue.

Benefits of Making Lemon Meringue Cheesecake

• Combines two favorite desserts in one.
• Can be customized with other citrus flavors.
• Offers a professional bakery-style look at home.
• Keeps well, making it ideal for entertaining.

Ingredients for Lemon Meringue Cheesecake

• For the Crust
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp melted unsalted butter
• For the Cheesecake Filling
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • ½ cup sour cream
• For the Lemon Curd Layer
  • ½ cup lemon juice (freshly squeezed)
  • Zest of 1 lemon
  • ¾ cup granulated sugar
  • 4 egg yolks
  • 4 tbsp unsalted butter
• For the Meringue Topping
  • 4 egg whites, room temperature
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract

Tools You’ll Need

• Springform pan (9-inch)
• Mixing bowls
• Electric mixer or stand mixer
• Saucepan
• Whisk
• Offset spatula
• Kitchen torch (optional for toasting meringue)

Ingredient Substitutions and Additions

• Use digestive biscuits instead of graham crackers.
• Swap lime or orange for lemon if you’d like a citrus twist.
• Add toasted coconut flakes on top for tropical flair.
• Use stabilized whipped cream instead of meringue if you prefer.

How to Make Lemon Meringue Cheesecake Step-by-Step

1. Prepare crust – Mix graham crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake at 325°F (160°C) for 10 minutes.
2. Make filling – Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, lemon juice, zest, and sour cream. Pour into crust.
3. Bake cheesecake – Place pan in a water bath and bake 50–60 minutes, until center is just set. Cool completely, then refrigerate at least 4 hours or overnight.
4. Cook lemon curd – In a saucepan, whisk lemon juice, zest, sugar, and yolks over medium heat until thickened. Stir in butter. Cool, then spread over chilled cheesecake.
5. Make meringue – Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until glossy peaks form. Beat in vanilla.
6. Top cheesecake – Spread or pipe meringue over lemon curd. Toast with a kitchen torch (or broil for 1–2 minutes, watching closely) until golden.
7. Serve – Slice with a hot knife for clean edges.

What to Serve with Lemon Meringue Cheesecake

• Fresh berries for color and contrast.
• A glass of sparkling wine or lemonade.
• Light, savory mains like grilled chicken or seafood for balance.

Tips for Perfect Lemon Meringue Cheesecake

• Use room-temperature cream cheese for smooth filling.
• Don’t overbake—the cheesecake should jiggle slightly in the center.
• Chill thoroughly before adding lemon curd and meringue.
• Torch meringue just before serving for best presentation.

Storage Instructions

• Refrigerate covered for up to 3 days.
• Freeze cheesecake (without curd and meringue) for up to 1 month.
• Meringue topping is best fresh—add it the day you serve.

General Information

• Prep time: 30 minutes
• Cook time: 1 hour
• Chill time: 4 hours
• Total time: 5 ½ hours
• Servings: 12

Frequently Asked Questions

Can I use store-bought lemon curd?
Yes! It saves time and still tastes delicious.

What if I don’t have a kitchen torch?
Pop the cheesecake under the broiler for 1–2 minutes, but watch carefully to avoid burning.

Can I make this in advance?
Yes—bake the cheesecake and add the curd the day before. Add meringue just before serving.

Is it very sweet?
The lemon keeps the cheesecake bright and balanced, so it’s sweet but not overwhelming.

Conclusion

Lemon Meringue Cheesecake is the perfect dessert to impress your guests—velvety cheesecake, tangy lemon curd, and a toasted meringue finish. It’s elegant, zesty, and completely unforgettable.

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